Pasta Carbonara with Edamame

8 ounces linguine pasta
3 slices bacon, chopped
1 small onion, chopped
2 garlic cloves, minced
½ packed cup freshly grated parmesan, plus more for garnish
1 cup frozen shelled edamame, thawed
2 eggs
1 tablespoon olive oil
kosher salt
black pepper

Serves: 2
Total time: 25 minutes

1. Cook Pasta
Bring a large pot of water to boil and add a pinch of salt. Cook the pasta until al dente. It should be tender, but still slightly chewy. Drain and reserve some of the cooking water (you may need to use this to thin the sauce).

2. Prepare Bacon
In a deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the bacon and onion, stirring occasionally, until the bacon is crisp, about 6 to 8 minutes. Stir in the garlic and cook until softened, about another minute.

3. Prepare Sauce
Meanwhile, crack the eggs into a bowl, add the parmesan and a generous amount of black Pepper. Whisk until smooth.

4. Assemble Pasta
Add the pasta to the skillet with the bacon and onion. Turn the heat to medium-high and cook until the noodles are coated with the rendered bacon fat, about 2 minutes. Remove pan from heat then add the egg mixture to the pasta, stirring vigorously until the eggs thicken slightly and coat the noodles. If necessary, add some of the reserved pasta water to thin out the sauce. Add the edamame and toss to combine. Taste and add salt and pepper as needed. Garnish with a little extra parmesan and serve.



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