Green Pea Carbonara Recipe

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Ingredients:

Serving

1 1/2 cups frozen peas, thawed
1 large egg
2 large egg yolks
1 oz parmesan cheese, grated plus more for serving
1/4 cup heavy cream
1/4 tsp salt
1/2 tsp fresh ground black pepper
4 oz pancetta or 4 oz bacon, cubed
1 medium onion, chopped
1 lb rigatoni pasta

Directions:

In a blender or food processor, blend peas, egg, egg yolks, cheese and cream on high speed until smooth, about 30 seconds. Add salt and pepper.
In a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp then drain excess fat from pan). Add onions and cook until softened, another 5 minutes.
Cook pasta according to package direction until just tender and still firm to the bite. Drain, reserving 1/2 cup of the pasta water. Add pasta to skillet and toss with onions and pancetta for 1 to 2 minutes. Remove skillet from heat, stir in pea mixture, working swiftly and vigorously so egg does not scramble. If sauce is too thick, mix in reserved pasta water, a little at a time. Transfer to serving bowls and top with more Parmesan Cheese. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	229.1 Kcal (959 kJ)
Calories from fat	111.49 Kcal
		% Daily Value*
Total Fat	12.39g	19%
Cholesterol	118.18mg	39%
Sodium	568.24mg	24%
Potassium	179.89mg	4%
Total Carbs	31.38g	10%
Sugars	3.21g	13%
Dietary Fiber	3.6g	14%
Protein	14.11g	28%
Vitamin C	7.4mg	12%
Iron	20.1mg	112%
Calcium	104.6mg	10%

Amount Per 100 g
Calories	126.24 Kcal (529 kJ)
Calories from fat	61.43 Kcal
		% Daily Value*
Total Fat	6.83g	19%
Cholesterol	65.12mg	39%
Sodium	313.11mg	24%
Potassium	99.12mg	4%
Total Carbs	17.29g	10%
Sugars	1.77g	13%
Dietary Fiber	1.98g	14%
Protein	7.77g	28%
Vitamin C	4.1mg	12%
Iron	11.1mg	112%
Calcium	57.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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