Chris Zabita's Peas and Carrots Carbonara
This silky, creamy pasta is a "great representation of spring," says the executive chef of Society Cafe in N.Y.C.
This silky, creamy pasta is a “great representation of spring,” says the executive chef of Society Cafe in N.Y.C.
Chris Zabita’s Peas & Carrots Carbonara
12 oz. fettuccine or spaghetti
¼ cup unsalted butter
1 medium carrot, diced
1 cup fresh or frozen thawed English peas
3 large egg yolks, lightly beaten
½ tsp. kosher salt
¼ tsp. black pepper
1 oz. pecorino Romano cheese, shaved (about ½ cup)
Chopped fresh flat-leaf parsley
1. Cook pasta in boiling salted water according to package directions until al dente, about 9 minutes. Drain and reserve 1 cup cooking water.
2. Melt butter in a large skillet over medium heat. Add carrot; cook, stirring occasionally, until tender, about 2 minutes. Add peas; cook, stirring occasionally, 2 minutes. Add drained pasta; toss until combined. Add ½ cup cooking water; toss until combined. Remove from heat immediately.
3. Gradually whisk 3 tablespoons reserved cooking water into beaten egg yolks in a medium bowl. Add egg mixture to pasta mixture, stirring until combined and creamy. Return to heat over medium low, and stir in remaining cooking water as needed to reach desired consistency. Stir in salt and pepper. Sprinkle with cheese and parsley. Serve immediately.
Active time: 10 minutes
Total time: 20 minutes