Pea and Asparagus Pasta Carbonara – No Pork
Spring is here and so the G2K version of Pea and Asparagus Pasta Carbonara. Traditional Carbonara normally has some sort of pork bacon included, but I have left that out and still retained amazing flavors. This is an easy dish, and if you are not a traditional pasta eater, then you can easily switch it would with veggie noodles or a legume pasta of your choice. The freshness of the lemon juice and zest give this dish a little something extra!
Don’t be intimidated to make foods that seem a little fancy, stretch your culinary legs and give something new a try. The method described in the post for the egg yokes is called “tempering” by using small amounts of hot starchy cooking water with the yokes you create a smooth yummy sauce you will not soon forget. It may seem unusual if you have never tried it but believe me, it is easy! Seriously I could have eaten the entire pot of this dish!
Don’t forget to tag us @go2kitchens in all your amazing photos of our recipes that you make! You never know when we will add them to our feeds so the world can see your handy work!
An untraditional twist to pasta carbonara with fresh spring flavors and loaded with veggies. This is an easy weeknight dish that will satisfy the pasta lover in you!
- 12 oz of flat noodle pasta or veggie noodles
- 1 tbsp olive oil or avocado oil
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1/2 tsp black pepper
- sea salt
- 1.5 cups fresh or frozen sweet peas, shelled
- 2 cups this asparagus, trim the woody ends and cut into 1/2 inch pieces
- 1/2 cup freshly grated parmesan cheese
- 2 pasture raised egg yokes, room temperature
- 1/2 lemon, zested and juiced
In a large pot boil water for pasta, once boiling liberally salt. Add pasta and cook according to the package. NOTE: If you are using veggie noodles do not salt water and wait to boil water until after asparagus and peas are cooked.
In a large skillet heat olive oil. Add shallot and garlic, cook for 2-3 minutes. Add black pepper and salt.
Add peas and asparagus to the skillet and cook for 4-5 minutes until slightly soft. NOTE: If using veggie noodles add to boiling salted water now.
While vegetables are cooking, in a bowl add egg yokes and parmesan cheese. Whisk lightly. When pasta is done cooking, reserve 1 cup of the cooking water.
Drain pasta, add to skillet with the peas and asparagus. Remove from heat.
In the bowl with the egg yokes add one tablespoon of hot pasta water at a time to the mixture while stirring. Keep adding water until egg mixture is thinned. Careful not to add hot liquid to quickly or you will cook the egg yokes.
Pour egg mixture over the pasta and veggies in the skillet.
Add lemon juice and zest. Toss gently.
Serve the fresh parmesan shaved on top and fresh parsley.