Rotini à la Carbonara

Name: Rotini à la Carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4

5 MINPrep Time

15 MINCook Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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The classic pasta dish gets a fresh update with asparagus and peas. Make this just before you want to serve it so the sauce stays creamy‚Äîit only takes about 20 minutes, start to finish.

Rotini à la Carbonara

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Ingredients

2 tablespoons olive oil
1 pound bacon (diced into one inch cubes)
1 bunch of asparagus (trimmed and chopped into 1/2-inch pieces)
3/4 cup frozen peas
Freshly ground black pepper
6 eggs (at room temperature)
1/2 cup heavy cream (at room temperature Sea salt)
1 1/4 cups freshly grated Parmesan cheese 1 pound dried rotini
1/4 cup chopped fresh parsley

Instructions

In a large saute pan, gently heat the olive oil. Add the bacon and saute, stirring often, until golden brown and crispy, about 5 minutes. Add the asparagus and peas and cook for 2 minutes longer. Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream until combined. Season with salt and pepper. Stir in 1/2 cup of the Parmesan cheese.
In a large pot, bring 6 quarts of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta in a colander. Do not rinse with water, you want to retain the pasta's natural starches so that the sauce will stick.
While the pasta is still hot, return it to the pot. Add the bacon mixture and the cream mixture and toss to coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook but not curdle. Add the remaining 3/4 cup of Parmesan cheese and the chopped parsley.