Spaghetti Carbonara With Peas

2 cloves garlic minced.

Spaghetti carbonara with peas. 1 cup frozen peas. A sprinkle of lemon zest and herbs add pops of fresh flavor. Add the garlic and cook over moderate heat until golden about 3 minutes. 12 oz gluten free spaghetti.

1 cup finely grated pecorino romano cheese plus more for sprinkling. I barely cook the peas a quick blanching in the pasta cooking water. Meanwhile beat the eggs with the cream in a bowl. Cook according to the packet instructions until the pasta is al dente.

A twist on carbonara this gluten free pasta dinner relies largely on basic ingredients like pasta frozen peas eggs and onion. In a large deep skillet heat the oil. Spaghetti carbonara with sweet peas. Sauté the pancetta in a pan with the olive oil.

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe plus it boasts 9 more grams of fiber per serving from whole wheat pasta. 6 ounces thick cut bacon cut into 1 2 inch pieces. Serves 4 ingredients 1 pound spaghetti or bucatini. Adding peas to a carbonara is by no means classically italian though the combination of black pepper pancetta and peas is.

Bring a large pot of water to a boil. 2 slices bacon chopped. Add the spaghetti and stir. 1 cup frozen sweet peas thawed.

Drain the pasta and peas and put them back in the pan. About 30 seconds before the end of the cooking time add the peas to warm through. If you re concerned about consuming undercooked eggs use pasteurized in the shell eggs in this spaghetti. 1 tablespoon extra virgin olive oil.

1 medium onion finely chopped.