Pasta Carbonara with Peas and Green Onions

 Scott's favorite pasta dish is Pasta Carbonara, which is pasta with pancetta or bacon, eggs, and cheese.What's not to love?  It is very easy to make and so delicious. In fact, the first meal that Scott made for me when we first met was Pasta Carbonara, so it has a special place in my heart. I was watching Rachael Ray last week, and she was making Pasta Carbonara with a Spring Twist,  adding Spring peas,  green onions and a lemon zest.  The peas and the green onion added a nice green, Spring touch, and the lemon zest gave it bright lemon flavor.  To be truthful, I like this version of the Carbonara even better. We couldn't get Spring peas, so we just used frozen green peas.  We also subbed turkey bacon for pancetta or regular bacon, used Parmesan cheese, and put the Carbonara over the multi grain Linguine. You can also microwave your turkey bacon, and have less fat.  We know that this isn't the healthiest meal for you, but just remember the "M" word, moderation.  If you are looking for a nice easy green touch to your meals this week,  make the Pasts Carbonara with Peas and Green Onion. Enjoy!

Pasta Carbonara with Peas and Green Onion Inspired by Rachael Ray.com

Ingredients

1 cup of fresh or frozen peas, cooked

12 oz. multi grain linguine or your favorite pasta

1 tbsp olive oil

1/3 lb of pancetta, bacon or turkey bacon, chopped in 1” pieces.

4 cloves of garlic, thinly sliced

4 green onions, white tops only, thinly sliced. Reserve green onion tops and chop

1 Tbsp lemon zest

1/2 cup Italian parsley, finely chopped

4 eggs

2/3 cup grated Parmesan cheese

Preparation

1. Microwave peas in microwave 2-3 min.
2. Bring a large pot of water to boil for the pasta, add salt, and cook pasta to al dente, firm, but not mushy.
3. Meanwhile brown bacon pieces in olive oil, if needed, until cooked crisp. Add garlic, pepper, and green onions. Stir 2-3 minutes.
4. When pasta is done, reserve 1/2 c starchy cooking water. Put eggs in separate bowl.  Add about another 1/4 cup of starchy water to eggs, and beat to temper eggs.
5. In large bowl add bacon, garlic, and sliced green onions, and lemon zest, immediately add in hot pasta, drained. Pour eggs over top of cooked pasta and cheese.  Toss with tongs 1-2 min until combined.  Serve immediately and garnish with more fresh parsley, cheese, and green onion tops.