Spring Pea Carbonara

    • Prep:

      15 min.

    • Total:

      25 min.

  • Makes

    4 Servings

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Carbonara in one of our favorite Italian dishes!  A pasta dish with a smooth and flavor rich sauce made up of egg, cheese, pancetta and cracked pepper says “ti amo” or “I love you” with every bite.  This is a light, healthy version of a comfort classic made with Olivio Buttery Spread and the healthiness of olive oil.  Two tablespoons of Olivio give this dish a rich buttery flavor and the cheese and eggs are what star in the creamy texture.  AJ and I have been busy after work with spring clean up outside.  There is nothing better than coming inside for  a delicious bowl of pasta that leaves us inspired and fueled!

Ingredients

  • 1 lb Pasta, like spaghetti or linguini
  • 2 Tbs Olivio Original or Vegan (Dairy Free) Buttery Spread
  • 4-6 oz Pancetta, 1/4″ dice
  • 1 clove Garlic, minced
  • 1 cup (60 grams) Parmigiano Reggiano, finely grated
  • 1/2 cup (30 grams) Pecorino Romano, finely grated
  • 3 large Eggs
  • 3/4 cup Peas, blanched for 1 minute
  • Salt and Cracked Pepper to taste

Preparation

  1. In a large pot, bring water to a boil for the pasta. Cook pasta according to package directions.  While pasta boils, prepare the sauce.
  2. In a large, shallow skillet, render the pancetta on medium low heat.
  3. While the pancetta is rendering, in a small bowl whisk together the Parmigiano, Pecorino and eggs.  This will be the base of your Carbonara Sauce.
  4. When the pancetta has rendered and the edges are slightly crisp, add the minced clove of garlic and cook for 1 minute or until fragrant.  Add Olivio Buttery Spread to pancetta mixture, melt and set aside.
  5. Drain the pasta and immediately add the pasta to the large, shallow skillet with the pancetta mixture.  Toss a few times and quickly add the egg and cheese mixture.  The steam from the pasta will cook the eggs and yield a delicious and creamy sauce.  Toss in the peas just before serving.  Quick!  Get it while it’s hot!

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