Sweet Pea and Spring Onion Carbonara with Pecorino Romano

"This take on traditional Roman carbonara is lightened up for the season using sweet peas and spring onions in place of cured pork. Short, twisted pasta cuts are the best choice for this sauce, catching the peas in their tunnels and curves, but you can use whatever pasta you have in your pantry. We used fresh extruded semolina casarecci - seek them out for a real treat. Use the best quality local eggs you can find, and if your shelling peas are starchy, there's no harm in using frozen; the fresh taste of the slivered snow peas will take center stage." -- Sarah Blackburn

This beautiful pasta recipe comes to us from our sister publication, Edible Boston. Food styling by Catrine Kelty.

Photography By Michael Piazza | April 30, 2020

Ingredients

SERVINGS: 4 Serving(s)

1 small onion, thinly sliced
1 teaspoon thyme leaves
extra-virgin olive oil
sea salt and freshly ground black pepper
1 whole egg and 3 egg yolks, room temperature
1/4 cup heavy cream
1 cup grated Pecorino Romano
1/2 cup grated Parmigiano Reggiano, plus more for serving
1 pound pasta (short twists are best, like casarecci, toscani, or fusilli)
1 tablespoon unsalted butter
2 cloves galic, sliced
1 bunch spring onions, thinly sliced
4 ounces snow peas, strings removed and julienned lengthwise
1 pound fresh English peas, shelled (or 1 cup defrosted frozen peas)

Preparation

1. In large skillet, combine onion, thyme, and 2 tablespoons olive oil. Bring to a sizzle, season with salt and pepper, then reduce heat to low and slowly caramelize until softened and deeply golden brown, about 20 minutes.

2. In medium bowl, whisk together eggs and cream until fully blended. Stir in cheeses. Add 1/2 teaspoon each salt and freshly ground black pepper.

3. Bring large pot of water to a boil and add 2 big handfuls of salt - you want the water to taste like the sea. Add pasta to water and stir. Bring back to a boil and cook according to box instructions.

4. While pasta cooks, raise heat under onions and add butter to skillet. Stir in garlic and spring onions. Saute, stirring constantly, until fragrant and beginning to brown slightly. Add snow peas and shelled (or defrosted) peas and season with salt and pepper. Saute until just bright green, about 3-4 minutes. Remove from heat and set aside.

5. Once pasta is al dente, reserve 1 cup cooking water in measuing cup and drain the rest. Whisking constantly, dribble in half reserved cooking water into cheese mixture, then add pasta and toss to combine.

6. Add peas and onions to bowl along with another 1/4 cup pasta water and continue to toss until pasta and peas are fully coated and sauce is very creamy. Add more pepper to taste and serve immediately with extra Parmigiano grated over the top of each bowl.