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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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