Indulge in the culinary delight of pasta with peas and eggs, a classic Italian dish that embodies simplicity and flavor. This versatile dish offers a symphony of textures and tastes, with tender pasta, sweet peas, and fluffy eggs coming together in perfect harmony. The vibrant green peas add a pop of color and freshness, while the eggs provide a rich, creamy element that coats the pasta in a velvety embrace. Whether you prefer a quick and easy weeknight meal or an elegant dinner party dish, this pasta is sure to satisfy your cravings. This article presents a collection of recipes that explore different variations of this beloved dish, each offering a unique twist on the traditional flavors. From a classic Italian rendition to a spicy Spanish-inspired version, there's a recipe here to suit every palate. So, prepare to embark on a culinary journey as we delve into the world of pasta with peas and eggs, where every bite promises a delightful experience.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA CARBONARA WITH PEAS
The trick to this classic pasta dish is to gradually mix the pasta water with the egg so you don't scramble it. Be sure to assemble all of the ingredients before you start cooking the sauce, because this recipe whips up fast!
Provided by Kardea Brown
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
- Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
- Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
PASTA, PANCETTA AND PEAS
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
- Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.
EASY PASTA WITH EGGS
This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!
Provided by shiple2
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta to al dente, according to package directions.
- Drain well.
- Add butter to pan, and allow to melt.
- Return drained pasta and mix well with butter.
- In a separate bowl, beat eggs well.
- Add the eggs to pan, and mix well.
- Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
- Serve immediately.
- To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
PASTA WITH PEAS AND EGGS
Number Of Ingredients 7
Steps:
- 1 Pour the oil into a skillet large enough to hold the pasta. Add the onion and cook over medium heat, stirring occasionally, until the onion is tender and lightly browned, about 12 minutes. Stir in the peas and cook for about 5 minutes more, until the peas are tender. Season with salt and pepper. 2 In a medium bowl, beat the eggs with the cheese and salt and pepper to taste. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water. 4 Stir the pasta into the skillet with the peas. Add the egg mixture and cook over low heat, stirring constantly, about 2 minutes, until the eggs are lightly set. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the freshest and sweetest peas possible. Fresh peas have a slightly sweet and crisp flavor that is perfect for this dish. If you can't find fresh peas, frozen peas can be used as a substitute.
- Use good quality eggs. The eggs are the star of this dish, so it's important to use the best eggs you can find. Look for eggs that are fresh and have a deep yellow yolk.
- Don't overcook the eggs. The eggs should be cooked until they are just set, about 2-3 minutes. If you overcook the eggs, they will become tough and rubbery.
- Season the pasta water generously. The pasta water should be salty enough to taste like the sea. This will help to flavor the pasta and prevent it from becoming bland.
- Serve the pasta immediately. Pasta is best enjoyed fresh out of the pot. If you need to make the pasta ahead of time, you can reheat it gently in a skillet over low heat.
Conclusion:
Pasta with peas and eggs is a simple but delicious dish that is perfect for a quick and easy meal. It's also a great way to use up leftover peas and eggs. The dish is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this pasta recipe a try.
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