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Rigatoni Carbonara with Peas
A favorite Roman pasta dish, carbonara comes together easily with ingredients you likely already have in the kitchen. In place of guanciale, the type of cured pork traditionally used in carbonara, we swap in smoky-sweet bacon. We also add green peas for freshness and bright color; feel free to omit them if you wish—the results will still be delicious. After draining the pasta, immediately add it to the egg and cheese mixture, then toss constantly for about a minute to coat the noodles and prevent the eggs from curdling. The pasta’s residual heat will lightly cook the eggs, creating a rich, velvety coating on the noodles.
ounces bacon, chopped
medium garlic cloves, smashed and peeled