A quick, satisfying pasta dish that isn't quite Carbonara
In short: Discover how to prepare a simple, filling pasta featuring bacon and peas. This recipe uses pantry staples to create a rich sauce without the complexity of traditional Carbonara.
The process begins by rendering fat from bacon in a large pan until the meat becomes crispy. While the pasta boils al dente in salted water, a mixture of egg, red pepper flakes, black pepper, and 80g of finely grated pecorino is prepared.
The technique involves tossing the hot pasta directly into the bacon fat, then incorporating the egg and cheese mixture. By adding a splash of the starchy cooking water, you can smooth the sauce before finishing the dish with 120g of thawed frozen peas.
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- Summary by Intellect · source: Pasta With Bacon And Peas - Not Carbonara Recipe
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