"To make Lagasse's family-favorite take on carbonara, boil the pasta until al dente. Throw in the peas for the last couple of minutes so they can cook as well. While that's on, fry off the bacon or pancetta and set aside. There's also time to beat the eggs with some parmesan. Once your prep is done, bring everything together in a warm pan."
"What do award-winning chefs cook at home? Do they still reach for tweezers and plating rings at dinner? Are they topping their salmon with wasabi foam? For celebrity chef Emeril Lagasse, the answer is no. In fact, his go-to family meal is something any of us could throw together in no time, and that's pasta. Speaking to SeniorLifeFYI about his favorite quick-and-easy meals, Lagasse said that his family has always been big on pasta."
""With a package of dried pasta, a few slices of bacon (or pancetta), a bag of green peas from the freezer, an egg, and some good parmesan cheese, I can make one of my family's favorite pasta dishes in no time." It sounds like a delicious take on exquisitely simple carbonara recipe, with the peas adding a fresh, sweet finish to balance the rich, creamy classic."
Emeril Lagasse favors a simple, quick pasta carbonara variant using dried pasta, bacon or pancetta, frozen green peas, an egg, and good Parmesan cheese. The pasta should be boiled al dente with peas added for the last minutes. Fry bacon or pancetta and set aside, and beat eggs with Parmesan. Combine ingredients in a warm pan over low heat to create an emulsified sauce and avoid scrambled eggs. Season with salt and pepper and grate more Parmesan on top. Optional toppings include lemon zest, toasted breadcrumbs, or chili flakes. Lagasse is a longtime television chef known for Cajun and Creole cooking and for updating classics with simple twists.
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