Normally carbonara tastes incredibly rich and decadent. I call this one weeknight carbonara because it doesn't have that heavy, overly gluttonous feel. It's still rich and very satisfying, but you can eat it without feeling like you overdid it. Perfect for a Monday night when you want something delicious and easy.
Adapted from The Winemaker Cooks
6 oz. pancetta, diced
2 shallots, finely chopped
1/4 cup dry white wine
10 oz. frozen peas
12 oz. orrechiette pasta
3 eggs at room temp
3/4 cup grated Parmesan
1/4 cup heavy cream at room temp
1/2 tsp salt
1/2 tsp pepper
- Saute pancetta in a large frying pan over medium heat until it renders fat, about 3 minutes.
- Add shallots and cook until translucent, about 10 minutes.
- Add wine and scrape up bottom of pan.
- Add peas and cook for an additional few minutes until warmed through.
- Turn off heat and cover to keep warm.
- Meanwhile, cook pasta according to package directions.
- In a medium bowl, whisk together the eggs, 1/2 cup cheese, cream, salt and pepper. Set aside.
- Stir pasta into frying pan, along with egg mixture (the heat of the pasta will cook the eggs).
- Top individual servings with remaining cheese.