Andrew Zimmern's Sweet Pea Penne Carbonara

So a few weeks ago I was making my sweet pea risotto for dinner and thought, what about a sweet pea carbonara? There are lots of fun ways to flavor a traditional carbonara. Bittman, the NYT and Food & Wine magazine all have various versions of spinach carbonara, and a few small websites have pea carbonara, mostly just whole peas in a more traditional carbonara. I also had a picky eater in my home who didn’t want me to use guanciale (cured pork jowl), without which is a carbonara really a carbonara??? But since I was adding pea purée to begin with, I thought, “Why not?” Next time, I am adding my crisped guanciale on top and cooking the pasta and purée in the rendered fat as I normally would, but this light, pork-free version was simply amazing - just make sure you use plenty of cheese and pass more parmigiana and pecorino at the table.
TIP: I started cooking pasta in infused water and I love the results, in this case I simmered water with dried herbs for 20 minutes to really bring out the flavor and then added my dried pasta. You will love it.
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[@blythjr]

Ummmm… just the sweet pea pasta sounds magnificent.

[@marksmall7790]

What a tease! Show me more please!

[@2wheelman]

red color peppers or cherry tomato fires it.

[@elv_on]

i think u missed something?

[@davidmarrazzo774]

corrupting classic dishes is ...amateur hour