I love pasta and especially carbonara. When I was growing up I always looked forward to tucking into a bowl of creamy spaghetti. Unfortunately cream doesn’t quite agree with me these days.
Rather than giving up a beloved childhood dish, I now cook this adapted version which is cream free but equally as delicious.
The addition of peas and a little chili help to lift this classic dish. I cooked this version with gluten-free spaghetti, which requires a little more liquid but tastes just as good!
For the base: 1/2 Long Shallot Finely Chopped, 100g Chopped Pancetta, 1 Garlic Clove Crushed, 1tbsp Unsalted Butter, 1tsp Dried Chili Flakes, Large Handful Frozen Peas, Handful Chopped Parsley
For the Sauce: 2 Egg Yolks, 80g Grated Parmesan, Ground Black Pepper, Sea Salt, 6tbsp Pasta Cooking Water
1) First put your spaghetti on to cook in a large pan of boiling salted water.
2) Meanwhile make the base in a large frying pan by frying the pancetta, shallot, garlic and chili in the butter for 5 minutes or until the pancetta is crispy. Then turn down the heat and add the peas.
3) Whilst the base is cooking prepare the sauce. Combine the egg yolks with the parmesan and seasoning in a bowl. Whisk in the cooking water from the pasta.
4) Once the pasta has cooked, drain and add to the base. Quickly add the sauce and chopped parsley and toss to combine.
5) Serve immediately.