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Photo Credit: Elizabeth Newman

Rotini à la Carbonara

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—it only takes about 20 minutes, start to finish.
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Rotini à la Carbonara

Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Rotini à la Carbonara

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
32 grams
Protein
32 grams
Fat
66 grams
Saturated Fat
24 grams
Cholestrol
348 milligrams
Sodium
984 milligrams
Fiber
4 grams
Sugar
5 grams
Trans Fat
1 grams
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nut free

1 comment

  • Author's avatar image
    Mercedaz Holmes - Jun 09
    ★★★★★
    ★★★★★

    I love this dish! The veggies blend well with the bacon. I’m so glad I tried it.

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