Penne Carbonara Recipe
pancetta + sweet peas + baby arugula + pecorino romano
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Cook the Pancetta
In a large skillet over medium heat, add the olive oil and pancetta. Cook until the pancetta is crispy, about 5-7 minutes.
- 3
Combine Ingredients
Add the sweet peas to the skillet and cook for an additional 2-3 minutes until heated through. Add the cooked penne pasta to the skillet and toss to combine.
- 4
Prepare the Sauce
In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of black pepper. Pour this mixture over the pasta while it is still hot, quickly tossing to coat the pasta and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- 5
Finish and Serve
Fold in the baby arugula and adjust seasoning with salt and more black pepper if needed. Serve immediately, garnished with extra Pecorino Romano cheese.