LIGHTER ROTINI CARBONARA
There's no cream or dairy in this version of carbonara, which is how I like it. The bacon fat makes up for that, I think. It's very tasty and it looks appealingly sophisticated, but the dish comes together very quickly and easily.
Provided by rpgaymer
Categories Pork
Time 30m
Yield 4 plates of pasta, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water you'll be using to cook the pasta to a boil.
- Heat bacon fat or oil/butter mixture in a deep skillet skillet or heavy pot over medium heat. Add the bacon and fry until bacon becomes crispy, about 5-8 minutes.
- Add the onion, and cook until translucent, or about 3-5 minutes.
- Add the white wine, stir and cook until about half of the liquid has reduced off. Remove from heat and set aside.
- Your water should be boiling now, so prepare your pasta according to your package's directions, or until al dente. Before putting in the pasta, use some of the boiling water to defrost the peas: just put the peas in a bowl, cover with the water, and set aside.
- In a large bowl, whisk together the eggs, grated cheese, white pepper and half of the parsley. Set aside until pasta is done cooking.
- Drain the pasta, but DO NOT rinse it. Immediateley add the hot pasta to the skillet and toss well. Quickly transfer everything in the skillet to the bowl with the egg mixture and toss again. Drain the peas and add them to the pasta, and keep stirring until the sauce thickens (the eggs will cook from the heat of the pasta).
- Serve immediately. Top with the remaining parsley, a sprinkling of coarse sea salt and some shredded Parmesan cheese, if desired.
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Eric D. Blair
[email protected]This was an amazing recipe! The sauce was creamy and flavorful, and the peas and pancetta added the perfect amount of texture and flavor. I will definitely be making this again.
Hemraj Katwal
[email protected]This was a bit too bland for my taste. I think it needed more garlic and pepper. I also found that the sauce was a bit too thick. Next time, I'll try adding a little more milk or cream.
Sujan Cen
[email protected]I love that this recipe is lighter than traditional carbonara. It's still creamy and flavorful, but it's not as heavy. I also really appreciate the fact that it uses less butter and cream.
Awais bhai Awais bhai
[email protected]This recipe is a game-changer! I've been making carbonara for years, but this is the best version I've ever had. The sauce is so creamy and flavorful, and the peas and pancetta add the perfect amount of texture and flavor.
Afonso Abuamania
[email protected]Looks delicious!
Mursheed
[email protected]Will try this soon!
Mehedi Hasan Sabuj
[email protected]Definitely a keeper!
Tamunoibakam Divine
[email protected]Yum!
OVERKILL
[email protected]This was a great recipe! I made it exactly as written and it turned out perfectly. The sauce was creamy and flavorful, and the pancetta and peas added a nice touch. I will definitely be making this again.
Hamid Chudry
[email protected]This recipe was a bit bland for my taste. I think it needed more garlic and pepper. I also found that the sauce was a bit too thick. Next time, I'll try adding a little more milk or cream.
Missy Fitzpatrick
[email protected]I love that this recipe uses less butter and cream than traditional carbonara. It's still plenty creamy and flavorful, but it's not as heavy. I also really like the addition of peas. They add a nice pop of color and sweetness.
Nowlabin Hanok
[email protected]This was a quick and easy weeknight meal that my whole family loved. The kids especially enjoyed the peas and pancetta. I will definitely be adding this to my regular rotation of recipes.
Leigh Palumbo
[email protected]I'm not usually a fan of carbonara, but this recipe changed my mind! The combination of pancetta, peas, and Parmesan cheese was incredibly flavorful, and the sauce was rich and creamy without being too heavy. I'll definitely be making this again.
Ziena Tetuwi
[email protected]This recipe was absolutely delightful! The flavors of the pancetta, peas, and Parmesan cheese were perfectly balanced, and the sauce was creamy and velvety without being too heavy. I especially appreciated the use of less butter and cream than tradit