Wednesday, March 3, 2010

Farfalle with Carbonara and Peas

This is a Jamie Oliver recipe.  It's definitely my favorite pasta dish, and is pretty simple to make--honestly cooking the bacon is the hardest part.  I've re-written the recipe a bit, since he tends to use measurements like "a handful" or "a bit".  I especially love the mint, which is fantastic in this!

Farfalle with Carbonara and Peas

1 lb farfalle (bowtie) pasta
1 egg
1/2 cup cream
Dash of salt and pepper
12 slices bacon, cooked and chopped
2 cups peas, fresh OR frozen and thawed
1 T fresh mint leaves, chopped, OR 1/2 tsp dried mint leaves
2 cups freshly grated Parmesan cheese (please don't insult me by using that stuff that comes in a green can--that is NOT Parmesan cheese)

In a large pot, bring 6 cups of water to a boil.  Add pasta and cook 12 minutes, or according to the directions on the package.  In a small bowl, whisk the egg with the cream and salt and pepper; set aside.  During the last 2 minutes of cooking the pasta, add in the peas.  Drain the pasta and peas and then pour back into the hot pan.  Stir in the mint and the bacon, then add the cream sauce and stir while the pasta is still hot--this will cook the egg enough to be safe, but not enough to curdle it.  Sprinkle with Parmesan cheese and stir in.  Serve immediately.

Serves 4-6.


Kristin said...

Yum. This looks good. This is going on menu for next week!

Olivia Carter said...

Oh goodness gracious! That makes me mouth WATER! YUM to the YUM!