Easy Creamy Orecchiette Carbonara Recipe Speeds to the Table in Just 30 Minutes

Name: Easy Creamy Orecchiette Carbonara Recipe Speeds to the Table in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 eggs; 1 cup finely shredded Parmesan cheese; 1/4 tsp. pepper + additional for sprinkling; 4 slices bacon, diced; 1 clove garlic, finely chopped; 8 oz. orecchiette pasta; 1 cup frozen peas

Cook along with our video and watch how easy it is to whip up this meal

By Charles Grayauskie

Reviewed by Susan Chiusano

Carbonara is a decadently delicious Roman pasta dish. Traditionally, it’s made with spaghetti, guanciale, eggs, Pecorino and black pepper. I often order a big bowl of it at my favorite Italian restaurant. But it’s also easy to prepare at home. Our Orecchiette Carbonara recipe is a fun twist on the classic. Plus, it comes together fast so it’s ideal for a weeknight meal.

Instead of spaghetti, we use orecchiette. They have a small cup-like shape that’s perfect for holding the creamy sauce. Guanciale, a cured pork product from Italy, can be hard to find, but bacon works just as well. When making the sauce, be sure to gradually whisk the eggs with only a little of the pasta cooking liquid — too much hot water will scramble the mixture. Once it comes together, add more liquid until you achieve the consistency you like. Cook along with our video and see how easy it is. Then leave us a comment below.

Yields

4 serving

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Ingredients

3 eggs
1 cup finely shredded Parmesan cheese
1/4 tsp. pepper + additional for sprinkling
4 slices bacon, diced
1 clove garlic, finely chopped
8 oz. orecchiette pasta
1 cup frozen peas

Instructions

In medium bowl, whisk together eggs, 3/4 cup cheese and 1/4 tsp. pepper. Heat 12” nonstick skillet over medium heat. Add bacon; cook, stirring occasionally, until browned and crisp, 7–8 min.; drain on paper towels.

Discard all but 1 tsp. bacon drippings from skillet. Add garlic to drippings in skillet; over medium-low, cook, stirring, 30 sec.; stir into egg mixture.

Meanwhile, bring large pot of salted water to a boil; cook pasta according to package directions, adding peas during last 3 min. of cooking time. Reserve 3/4 cup pasta cooking liquid; drain pasta and peas. Immediately whisk 1/2 cup cooking water into egg mixture. In skillet, toss egg mixture with pasta and peas until eggs are cooked and mixture is saucy, adding remaining 1/4 cup pasta water if sauce is too thick. Stir in bacon. Serve topped with remaining 1/4 cup cheese. Sprinkle with additional pepper.