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Pasta Carbonara with Asparagus and Peas

Kristine Kidd
I find shelled fresh peas at farmers’ markets and Trader Joe’s grocery stores. If unavailable, shell 1 pound of pea pods, or use 1 cup frozen peas (do not thaw). For a completely meatless version, replace pancetta with 1 tablespoon of olive oil. Makes 2 servings
Servings 2

Ingredients
  

  • 1 tablespoon olive oil
  • oz pancetta, chopped
  • 1 shallot, minced
  • ¾-1 lb asparagus, trimmed, cut into 1-inch pieces
  • 1 cup shelled fresh peas or frozen, do nor thaw
  • 5 oz gluten-free rotini, rotelle, or fusilli pasta
  • 2 large eggs
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • ¼ cup dry white wine
  • 2 tablespoons chopped fresh basil
  • Coarse kosher salt

Instructions
 

  • Place a large nonstick skillet over medium-high heat. Add the pancetta and sauté until beginning to brown, about 3 minutes. Add the shallot and sauté until tender, about 2 minutes. Remove the skillet from the heat.
  • Bring a large pot three-fourths full of salted water to a boil. Add the asparagus and cook 3 minutes. Add the peas and cook until the vegetables are almost tender, about 1½ minutes longer. Using a slotted spoon, transfer the vegetables to a bowl and rinse with cold water to stop the cooking. Drain in a colander and leave in the colander. Add the pasta to the pot and stir well. Cook until the pasta is al dente, stirring frequently, about 7 minutes.
  • Meanwhile, break the eggs into a small bowl, and beat with a fork. Mix in the cheese, lemon zest, and a generous amount of black pepper.
  • Remove ⅔ cup of the pasta cooking water and reserve. Drain the pasta in the colander with the vegetables. Add the wine to the skillet and boil until reduced by half, stirring up the browned bits, about 1 minute. Remove the pan from the heat. Add the pasta and vegetables to the skillet. Gradually whisk ⅓ cup of the reserved pasta cooking liquid into the egg mixture. Add the egg mixture to the frying pan and toss until it coats the pasta and vegetables and is creamy, not wet and runny. If the egg mixture does not become creamy, set the skillet over very low heat and stir constantly just until it becomes creamy, watching carefully (do not boil). Immediately remove the pan from the heat. If needed, mix in enough of the remaining ⅓ cup pasta cooking liquid to form a silky texture. Mix in the basil and season to taste with salt and pepper.
  • Divide the pasta and vegetables between 2 warmed plates and serve right away.
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