Pasta Carbonara

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Pasta Carbonara is a weeknight champion! It’s versatile, easy, and FAST! With or without meat, although in our home, it’s always with, this is a great weeknight dish with minimal prep. Use what you have on hand or what you like. The sauce comes together in the time the pasta cooks and you’re at the table in 20 minutes max.

We had a bit of our Christmas prime rib leftovers to finish up and this fit the bill perfectly. Traditionally this dish would use pancetta, bacon, or ham, but beef is great or, switch it up and go vegetarian with it! Whatever you choose for it, this Pasta Carbonara is delicious.

I’m always in search of creative ways to use leftovers, pasta is my typical go to. Whether I’m throwing in odds and ends of meat in a tomato based sauce or some chicken in a creamy garlic sauce, I love using every bit of leftovers in a new way. To make it better, with a few simple ingredients added, pasta with a basic enhancement is so economical.

Pasta Carbonara

Vickie Young

Pasta Carbonara is a quick and easy weeknight dinner that makes plenty and pleases everyone in our home. A great way to use up leftovers or start fresh, cooking once for multiple meals of enjoyment.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Ingredients

  

Ingredients

• 3 cups ½ -inch diced prime rib optional, you can replace with 1 ½ cups pancetta or ham
• 2 organic large eggs
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup grated pecorino romano
• 1 pound pasta – we used linguini
• 2 tbsp Olive Oil
• 1 pint cherry tomatoes
• 1 cup frozen peas
• 1 tbsp garlic minced
• 1 shallot minced
• Juice of ½ lemon
• 1 tsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 tbsp chopped Italian parsley for garnish

Instructions

 

Directions

• Fill, salt, and heat your pasta water, add pasta when water is at a full boil.
• In a medium sauté pan over medium heat, add olive oil and shallots, sauté until softened, add garlic, tomatoes, and meat.
  
• In a large bowl, whisk together the eggs, the cheese, black pepper, salt, and lemon juice.
• Cook the pasta until just al dente. Add the peas when the pasta is just about finished and strain both then add to mixture in the sauté pan. Reserve about 3/4 cup pasta water to fortify the sauce.
• Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached.
  
• Add the parsley and gently combine and place into a serving dish.
  

Notes

In the time your pasta water boils and noodles cook you can prep all the ingredients then toss everything together at the end of the pasta cooking,  20-30 minutes maximum for this dish to come together.

Keyword comfort food, dinner, leftovers, Main Dish, Pasta, recipe