Creamy ricotta is added to the egg mixture; making this carbonara extra creamy and tasty. Then add crunchy spring peas and you have perfect Pea and Ricotta Carbonara perfect for any night of the week.
The Cherry Blossom festival has been going on for what seems like…
And that means our commute home in the evening is extended by at least 20 minutes due to all the pedestrians trying to cross major intersections. And can I just say, then it says don’t walk, please don’t go darting across the street in a vain attempt to get to the other side. Just wait for the light to cycle through again. There’s precious few cars that get through that light as it is without you essentially blocking anyone from trying to turn the corner. And don’t get me started on the people that seemed to miss the fact that they’re not allowed to park there after 4pm.
K. Rant over. Thanks!
This means that instead of getting home around 5 ish, we’re getting home around 5:30 ish and when you go to bed at 9 because the alarm goes off at 4, you don’t want to spend an hour making dinner. Yes, I know. That was a really long sentence. But seriously, we have to have quick and easy meals every weeknight so that we’re not eating dinner an hour before bed! This is having carbonara under your belt comes in really handy.
Carbonara is super quick, delicious, and pretty cheap to make. Just some pasta, some eggs, some cheese and dinner’s ready!
And delicious dinner at that! Just look at all those colors and textures! I honestly couldn’t wait to sit down and eat. Not because I was super tired and starving, but because it just tasted amazing and wanted to devour that creamy goodness from the eggs, ricotta, and Parmesan all mingling together with the pasta and tasty peas.
This time I did remember to make the garlic bread. I have to when I have carbonara on #MeatlessMonday. I know that S will want something a little more than just pasta and sauce; he needs to have some bread to go with his meal. It was delicious garlic bread, too! I put garlic (duh) and some delicious Italian spices on the bread before I put it in the oven. It was the perfect accessory to this meal.
Now, when it says to reserve some of the pasta water, DO IT! You’re stirring and you’re stirring and it’s just not quite getting there as a “sauce” goes. That’s when you add the pasta water! Trust me on this one. Add it like 1/8 cup at a time, but eventually, the sauce will just appear and you’ll have creamy, delicious carbonara.
And make sure you have some shaved Parmesan on hand to garnish with, too. And some parsley or some basil. Or even mint! Peas and mint go well together, or so I hear. Though I don’t know if mint and Parmesan go well together. I guess I’ll just have to try it and see.
- 8 ounces uncooked pasta
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup egg substitute (or two large eggs)
- 1/4 cup grated Parmesan cheese
- 1/2 cup reduced fat Parmesan cheese
- 1/2 cup part-skim ricotta
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- Cook the pasta according to package directions; omitting oil and salt.
- While the pasta is cooking combing the remaining ingredients in a small bowl. Set aside.
- Once the pasta is cooked drain reserving 1 cup of pasta water.
- Put the pasta in a large mixing bowl. Slowly pour the egg mixture over the hot pasta, stirring constantly.
- Add pasta water as needed if the sauce is too thick. (I added about a half a cup of pasta water).
- Garnish with some basil and serve with garlic bread.