Pasta Carbonara is one of my most favorite pasta recipes because it is such a versatile dish. The sauce is egg based and it’s made with ham, so it makes a fantastic brunch dish. Or, you can have the leftovers for breakfast if you cook it the night before! I use organic whole wheat spaghetti and peas in my carbonara recipe, for added nutrition and to create an Earthy taste.
Pasta Carbonara is one of the four traditional Roman pasta dishes (the three others are amatriciana, cacao e pepe and grecia). During my masters studies in food culture in Italy, I was lucky enough to live in Rome for about 8 months, and learned how to prepare this delicious pasta from my Italian friends who really know how to cook (and eat) well!
Carbonara sauce is super easy and inexpensive to make, and I have adapted the recipe using Wild Oats ingredients.
Power-Up with Wild Oats Pasta Carbonara with Sweet Peas Recipe
Prep time 15 minutes, Serves 4
1 whole large organic egg
3 large organic egg yolks
½ cup grated Pecorino Romano cheese
4 ounces diced or cubed ham
1 Tablespoon Wild Oats Organic Extra Virgin Olive Oil
1 teaspoon ground black pepper
Whisk together whole egg, egg yolk, cheese, and pepper.
Sauté ham in the extra-virgin olive oil over medium heat until browned and all the liquid has evaporated, about 5 minutes.
Cook pasta al dente. In the last minute of cooking, add peas to the boiling pasta. Drain. Very quickly transfer the pasta back to the warm pot and add egg mixture and diced browned ham. Toss rapidly.
Transfer pasta to a large serving bowl and serve promptly so it doesn’t turn soggy. Delicious!