I stumbled across this zesty recipe while standing in the produce department trying to figure out what kind of pasta dish I should take over to my mom for her birthday lunch last week. The little card on the stand jumped out and caught my eye, after a quick look at the ingredients I was ready to give it a try. And after tasting, I was sold, between the pork and the zesty citrus after taste it's the perfect transition piece for these last few moments of summer.
Sugar Snap Pea Carbonara (Serves 8)
1 Tbsp. Olive Oil
1/4 C Half and Half
4 Oz Bacon or Pancetta - Diced
1 C Finely Grated Parmesan
1 (8 Oz) Pkg. Fresh Sugar Snap Peas
1 (14.5 Oz) Pkg. Multi-Grain Penne or Rotini
1 Tsp. Finely Grated Lemon Zest
1 Tbsp Grated Parmesan (Optional)
1. In a small bowl whisk together eggs & half and half. Stir in Parmesan; set aside.
2. Place 4 cups water in a medium saucepan over medium-high heat; bring to boiling. Add snap peas; cook 2 minutes or until peas turn bright green. Drain; transfer to a bowl with ice cubes and cold water to stop cooking. Drain and set aside.
3. Cook pasta al dente according to package directions. Meanwhile in a large skillet heat oil over medium-high for 1 minute or until hot. Add Bacon (or Pancetta); cook 4 to 5 mins or until crisp and golden light brown. Drain pasta, reserving 1/3 cup of the pasta water. Transfer pasta to skillet; toss to coat. Add snap peas to skillet; cook and stir 2 minutes or until heated through.
4. Remove skillet from hear. Gradually stir in egg mixture, tossing and stirring to coat (DO NOT SCRAMBLE THE EGGS). If mixture thickens, gradually add reserved pasta water. Season with salt and pepper to taste.
5. Transfer to serving bowl and sprinkle with lemon zest, and if desired grated parmesan.