Who’s in the mood for Italian? This Swedish influenced Carbonara is our favorite and only takes 15 minutes to make, the perfect dinner after a long day.
Carbonara, the traditional pasta dish which most of us have eaten at least once. But the origin of Carbonara is much discussed. Thought as a typical Roman dish, the name is said to come from the Appenine mountains, made by the woodcutters who made charcoal for fuel, alla carbonara, coal worker’s style. However, this has not been proven to be true (source).
Even though we love the Italian version we want to add some fiber and vitamin C to our Carbonara – say hello to our green peas fusion!
Ingredients, serves 4 people
2 dl full cream or créme fraîche
300g pancetta or bacon (vegetarian? Just skip the meat, it will be delicious)
200g green peas
1 clove of garlic
4 free-range egg yolks
80g parmesan cheese, plus extra to serve
Extra virgin olive oil
Freshly ground black pepper
Start with the spaghetti water. Let the water boil and add salt and the spaghetti, cook for about 8-10 minutes or until al dente (firm for the bite). As the pasta boils start chopping the meat into cubes. Add a dash of olive oil to a medium/large frying pan and let it heat up. Crush the garlic clove with the palm of your hand or chop into large pieces, add it to the pan and leave it to flavor the fat for a minute. Add the meat, then cook for 4 minutes. Boil the peas on low medium heat for about 3 minutes. Remove the frying pan from the heat and pick out the bigger pieces of the garlic, then, drain and add the spaghetti. Mix together with the cream/créme fraîche, grated Parmesan and peas. Serve in semi deep plates, add an egg yolk on top of each serving and top with some freshly ground black pepper. Buon appetito!
By: Victoria Thoors Photo: Sebastian Andersson