I cannot tell you how many times carbonara has been my go-to dish for a fast weeknight meal.
I always have the basics in my cupboard – pasta, frozen peas, eggs and parmesean cheese. Typically carbonara is made with bacon or pancetta too, so I’ll use whatever I have leftover – chicken, turkey bacon, pot roast etc., all work really well. When I was deciding what do do for this recipe, I realized I had never touched on the most basic pea recipe. Peas and carrots.
Peas and carrots was probably one of the more common staples we all had as a kid. I know my mom used to put peas and carrots in mashed potatoes. Don’t laugh! The carrots actually gave the potatoes a bite of sweetness, so I think I ate them more than just regular mashed potatoes. I think by all accounts, all of us had peas and carrots someway while growing up.
I don’t make peas and carrots very often for my daughter so now I’m afraid maybe she is missing out on some important childhood food memories, but I guess she will survive. She swears she doesn’t like cooked carrots, only raw ones so I rarely cook them at all. Which is a big mistake.
Remember when I made my Honey Balsamic Roasted Carrot Souffle awhile back? Ok, now I had roasted carrots before. A long while before (remember I don’t cook carrots all that often anymore). I had forgotten how sweet and amazing that flavor is. Both Bradley and I have decided we are going to be roasting or grilling carrots ALL the time now. If you can promise me one thing this weekend, it’s that you will go get some whole carrots and roast or grill them and try them out yourself. I don’t even care what you put them in. It can be my souffle or this amazing carbonara or hey, go crazy and eat them on their own. You won’t be sorry. Can you promise to do that for me?
Whew, now that we have completely changed your life for the better, all with some simple carrots, let me tell you all about this carbonara. If you have not ever made carbonara before and are scared of it for some reason… I have no idea why you would be scared since it’s so freaking easy. Let me walk you through it.
Imagine: You have worked a long day. More hours than humanly possible in fact. And the kids are cranky and want dinner like an hour ago. In the time it would take you to call for delivery or something equally bad for you, you can whip this dish up and give everyone veggies, protein and yummy happy carbs.
First thing you do is throw the carrots in the oven to start roasting. Then start the water for the pasta. In a bowl mix the eggs, parmesean cheese, salt and pepper. Cut the carrots and toss with the peas then drain the pasta. Dump the carrots and peas along with the egg mixture in the pasta and toss until well coated. You are right. You don’t cook the eggs because the hot pasta does it for you!
There you go, a super easy pasta meal that will satisfy every member of your family. In fact, they might think you are secretly Italian. Unless you are Italian… then you already know how amazingly awesome and easy carbonara is and you should probably write this recipe next time instead of me.
- 8 whole carrots
- 2 tablespoons olive oil
- 1 pound pasta, I used linguine
- 1 cup frozen peas, thawed
- 6 eggs
- 1 cup parmesean cheese
- Salt and pepper
- Preheat oven to 425 degrees. On a baking sheet toss the carrots with olive oil and salt. Bake for 30 minutes or until carmelized and soft, turning halfway through.
- Boil pasta according to package directions. In the meantime mix eggs and parmesean cheese together in a mixing bowl. Add salt and pepper to taste.
- Remove carrots from oven and chop into small pieces, mix with the peas. Drain pasta and add egg mixture and peas and carrots to pot with the pasta. Toss and mix gently until all pasta is coated and there is no more raw egg visible, about 1 minute. Serve with parmesean cheese on top.