In order to bring you the best organic produce, some ingredients may differ from those depicted.
Soy-Free, <600 Calories
2 Servings, 600 Calories/Serving
Our best-kept secret to a crazy-rich carbonara? Mix the noodles and sauce off the heat. The residual heat from the bucatini will set the egg yolks and melt the Parmesan, creating the silkiest of sauces.
Calories 600, Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 330mg (14% DV), Total Carb. 62g (23% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the pancetta and peas
Bring a medium sauce pot of generously salted water to a boil for the bucatini.
In a dry medium frying pan over medium heat, add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a plate. Spoon off all but ½ teaspoon [1 tsp] fat from the pan. Stir the peas into the pan and cook until heated through, about 1 minute. Remove from the heat. While the pancetta and peas are cooking, start the bucatini.
Cook the bucatini
To the pot of boiling water, add the bucatini and cook until just tender, 10 to 12 minutes. Meanwhile, prepare the salad ingredients and eggs.
Prep the salad ingredients and the eggs
Make the carbonara
When the bucatini is tender, drain, reserving ¼ cup [½ cup] pasta cooking water, and return the bucatini to the pot. Off the heat, immediately add the egg yolks and toss to coat. Stir in the pancetta, peas, and Parmesan. If dry, add the reserved pasta cooking water 1 tablespoon at a time as needed to loosen the sauce. Season to taste with salt and pepper.
Assemble the salad
In a medium bowl, toss together the romaine, parsley, 1 tablespoon [2 TBL] lemon juice, 1 to 2 tablespoons oil, and as much garlic as you like; season to taste with salt and pepper.
Transfer the carbonara to individual bowls and sprinkle with as many chile flakes as you like. Serve the salad on the side.