← Back to Search Results
Italian
Farfalle with Carbonara and Spring Peas

Photo by: David Loftus
Comments: 0
 

Recipe

This is a twist on the classic carbonara, using spring peas and smoky bacon. A great combination and a great one for the kids. My girls just love it.

Yield: Serves 4

Ingredients

  • 455g/1lb farfalle
  • 1 egg
  • 100ml/ 3 1/2 fl oz double cream (heavy cream)
  • Sea salt and freshly ground black pepper
  • 12 rashers of pancetta or smoked streaky bacon, roughly sliced
  • 3 handfuls of fresh podded or frozen peas
  • 2 sprigs of fresh mint, leaves picked
  • 2 handfuls of freshly grated Parmesan cheese

Directions

First of all, bring a large pan of salted water to the boil, add the farfalle, and cook according to the packet instructions. Whisk the egg in a bowl with the cream, salt and pepper. Put your pancetta or bacon into a second pan and cook until crispy and golden.

When the farfalle is nearly cooked, add the peas for the last minute and a half. This way they will burst in your mouth and be lovely and sweet. When cooked, drain in a colander, saving a little of the cooking water. Add the pasta to the pancetta and stir in most of the mint, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.

Now you need to add the egg and cream mix to the pasta. What’s important here is that you add it while the pasta is still steaming hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs, as I’ve seen in some dodgy old restaurants on the motorway! The pasta will actually cook the egg enough to give you a silky smooth sauce. Toss together and loosen with a little of the reserved cooking water if necessary. Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint leaves, and serve as soon as possible.

P.S. Work quickly and eat straight away for best results.


© 2004 Jamie Oliver

Note from Cookstr's Editors

A handful is equivalent to ¼ cup.

 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving and 6oz of pancetta.

799kcal (40%)
868mg (36%)
91g
5g
35g (54%)
0g
15g (76%)
13g
3g
128mg (43%)
5g
28g
84mg
472mg
174mcg RAE (6%)
11mg (19%)
201mg (20%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
living-raw-food Living Raw Food
by Sarma Melngailis
west-coast-cooking West Coast Cooking
by Greg Atkinson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
lucid-food Lucid Food
by Louisa Shafia
flavor Flavor
by Rocco DiSpirito
good-to-the-grain Good to the Grain
by Kim Boyce
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?