20-minute carbonara with peas

Name: 20-minute carbonara with peas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g small noodles (e.g. orecchiette); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen peas; 1 Onion; 125 g Bacon; 100 g Parmesan; 6 very fresh eggs (Gr. M)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

If you want to go fast, Pasta Carbonara is always a good idea. For a little more colour on the plate, peas are added today.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g small noodles (e.g. orecchiette)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen peas
1 Onion
125 g Bacon
100 g Parmesan
6 very fresh eggs (Gr. M)

Directions

1
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Add frozen peas for the last 2 minutes. Peel and finely chop the onion. Chop bacon finely. Grate parmesan finely. Beat the eggs, 3⁄4 Parmesan and 4-5 tablespoons of pasta cooking water, season with pepper and a little salt.
2
Sear the bacon in a pan without fat, fry the onions briefly. Drain the pasta-peas-mix and put it back into the pot. First fold in the bacon mix, then the egg mixture. Season with pepper and sprinkle with remaining parmesan.