Orecchiette Carbonara

Name: Orecchiette Carbonara
Cuisine: British
Ingredients: 2 servings pasta; 6 slices bacon, cut into slivers, OR sausage OR ham; 1/2 onion, diced; 2 cloves garlic, grated; 2 eggs, room temperature; 1/2 cup Parmesan; 1/2 cup pasta water; 1/2 cup frozen peas; to taste Black pepper; Parm and parsley, for serving

Katherine @katherinecooks

If you have parm, eggs, black pepper and pasta, you’ve got an easy and luxurious tasting meal.

Katherine @katherinecooks

If you have parm, eggs, black pepper and pasta, you’ve got an easy and luxurious tasting meal.

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Ingredients

2servings pasta
6 slicesbacon, cut into slivers, OR sausage OR ham
1/2onion, diced
2 clovesgarlic, grated
2eggs, room temperature
1/2 cupParmesan
1/2 cuppasta water
1/2 cupfrozen peas
to tasteBlack pepper
Parm and parsley, for serving

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Steps

1

Fry meat in a medium sized frying pan. I used sausage because that’s what I had in the fridge. Salt and boil pasta water.
2

Add onions, fry for 2 mins. Add garlic, fry for 20 seconds, then turn off heat. Meanwhile, cook pasta to al dente (1-2 mins less than what it says on the package). Defrost peas in cold water, and drain.
3

Whisk the two eggs, add pepper and 1/2 cup parm. When the pasta is almost done, use a coffee mug or glass measuring cup to scoop up half a cup of the starchy pasta water; slowly add this to the egg mixture.
4

Drain the pasta. Add the peas to the meat/onion/garlic mixture. Turn the stove back on to low. Add the egg mixture to the pan. Add the pasta and stir until sauce thickens. Serve with more parm and parsley, if desired.