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Peas & Pasta Carbonara Recipe

Peas & Pasta Carbonara Recipe

Using cream cheese to fortify the sauce speeds up cooking time and will have you eating my take on this old-time classic carbonara recipe in about 30 minutes. —Celeste Brantolino, Lenoir, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 1 package (16 ounces) fettuccine
  • 2 cups frozen peas
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1-1/2 cups 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
  • 1/3 cup grated Parmesan cheese
  • Coarsely ground pepper

Directions

  • 1. In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking.
  • 2. In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese.
  • 3. Drain fettuccine and peas; toss with sauce. Sprinkle with pepper. Yield: 6 servings.

Nutritional Facts

1-1/2 cup: 553 calories, 24g fat (13g saturated fat), 77mg cholesterol, 680mg sodium, 64g carbohydrate (8g sugars, 5g fiber), 25g protein

Reviews for Peas & Pasta Carbonara

Sort By :
MY REVIEW
Reviewed Feb. 4, 2014

"I thought it was tasty! I especially liked that I had all the ingredients on hand and that it was quick to make. The sauce was smooth and creamy. My children enjoyed it as well."

MY REVIEW
Reviewed Feb. 4, 2014

"I just copied the peas & pasta recipe. However I then looked at the picture and you left out the grape tomatos in the ingredients and directions??"

MY REVIEW
Reviewed Jan. 30, 2012

"This recipe was super simple and quick. But the best part was the silky sauce. There was no grainy texture to it at all. We ate it immediately, which probably kept it from turning thick and gluey as the previous reviewer remarked. It just needed salt and it was really good."

MY REVIEW
Reviewed Jan. 21, 2012

"Lacked flavor. The "sauce" turned out VERY thick and gluey. If you choose to make this, use more milk, more garlic or use a garlic powder. We didn't save the leftovers... unusual for us, but it wasn't worth eating twice. Sorry..."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.