According to Ashley Rodriguez of Not Without Salt, “nothing creates a creamier mac and cheese than taking a nod from the Italians and using their method for carbonara”. And that’s exactly what this carbonara mac and cheese does. Stirring hot pasta into lightly whipped eggs and finely grated Cabot Alpine Cheddar, then adding a bit of the starchy pasta water, creates a perfectly creamy cheese sauce. Pancetta, blistered snap peas and fresh lemon zest add even more elegant flavor and makes a lovely presentation. Watch the video above to see Ashley make the cheese sauce and find out which wine pairs perfectly with this pasta carbonara recipe. Then make it and share it with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make this easy carbonara recipe, fill a large Dutch oven or stock pot with water halfway up and add enough salt to make the water taste very salty. Bring to a boil.
While the water comes to a boil, fry the pancetta in a large skillet until crispy. Then add the sugar snap peas and stir just until their color brightens and the exterior blackens in parts, approximately 2 to 3 minutes.
Cook the pasta until al denté, about 10 to 12 minutes.
Stir the grated Cabot Alpine Cheddar and the eggs together in a large bowl until thoroughly combined.
Add the hot noodles directly to the egg mixture and stir well and quickly so the eggs don’t cook. Add small amounts of pasta water, as needed, to create a creamy sauce.
Add the pancetta and sugar snap peas to the pasta and then stir in the lemon zest and juice.
Transfer the pasta to a serving platter, top with pea vines and drizzle with a bit of olive oil and flake salt to finish.
Want another satisfying stovetop mac and cheese recipe? Try our Stovetop Macaroni & Garlic Herb Cheddar Cheese next. Cabot is a co-operative of over 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this macaroni carbonara, so please rate and review the recipe when you have the chance.
6 ounces pancetta or bacon cut into ½-inch strips
1 pound fresh snap peas
1 pound short pasta (macaroni, gemelli, or orecchiette)
10 ounces Cabot Alpine Cheddar, grated (about 2½ cups)
3 large eggs
1 teaspoon freshly cracked black pepper, plus more to finish
2 teaspoons finely grated lemon zest, plus more to finish
3 tablespoons fresh lemon juice
4 ounces pea vines (optional)
Olive oil and flake salt to finish
FILL a large dutch oven or stock pot with water halfway up and add enough salt to make the water taste very salty. Bring to a boil.
FRY the pancetta till crispy in a large skillet while the water comes to a boil. Add sugar snap peas and stir just until their color brightens, and exterior blackens in parts 2 to 3 minutes.
COOK the pasta al denté, about 10 to 12 minutes.
STIR together cheddar cheese and eggs in a large bowl until thoroughly combined.
ADD the hot noodles directly to the egg mixture and stir well and quickly so as not to cook the eggs. Add a small amounts of pasta water as needed to create a creamy sauce.
ADD pancetta and sugar snap peas to the pasta then stir in the lemon zest and juice.
TRANSFER the pasta to a serving platter, top with pea vines and drizzle with a bit of olive oil and flake salt to finish.
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