Rigatoni Carbonara with Peas

配料

4 ounces bacon, chopped

2 medium garlic cloves, smashed and peeled

1 large egg, plus 2 large egg yolks

2 ounces Parmesan OR pecorino Romano cheese OR a combination, finely grated (1 cup), plus more to serve

Kosher salt and ground black pepper

1 pound rigatoni OR ziti

1 cup frozen peas OR petite peas, thawed

步骤

In a 10-inch skillet over medium-high, cook the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Off heat, add the garlic and stir to coat with the rendered fat; set the pan aside.

In a large bowl, whisk together the whole egg and yolks, half the Parmesan and ½ teaspoon pepper; set aside.

In a large pot, bring 2 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then stir the peas into the pot with the pasta and drain. Immediately pour the pasta and peas into the bowl with the egg mixture. Toss until the pasta is lightly sauced, about 1 minute; add the reserved cooking water 1 tablespoon at a time as needed if the mixture looks dry.

Set the skillet with the bacon over medium-high and cook, stirring, until the fat starts to sizzle and the bacon is heated through, 30 to 60 seconds. Off heat, remove and discard the garlic. Pour the bacon and rendered fat over the pasta, add the remaining Parmesan and toss well. Taste and season with salt and pepper. Serve sprinkled with additional cheese.

备注

A favorite Roman pasta dish, carbonara comes together easily with ingredients you likely already have in the kitchen. In place of guanciale, the type of cured pork traditionally used in carbonara, we swap in smoky-sweet bacon. We also add green peas for freshness and bright color; feel free to omit them if you wish—the results still will be delicious. After draining the pasta, immediately add it to the egg and cheese mixture, then toss constantly for about a minute to coat the noodles and prevent the eggs from curdling. The pasta’s residual heat will lightly cook the eggs, creating a rich, velvety coating on the noodles.