"Carbonara is John's favorite meal, but I get bored making plain bacon-and-egg spaghetti. In this fresh (and spicy!) twist on the dish, I add peas and horseradish." —Rach

Rachael Ray
This recipe originally appeared in our Summer 2020 issue. Get the magazine here

Gallery

Credit: Photography by Nicole Franzen

Recipe Summary

Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta. 

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  • Meanwhile, heat a large skillet over medium to medium-high heat. Add the EVOO, three turns of the pan. Add the bacon and cook until the fat renders, 2 to 3 minutes. Add the garlic and ramp whites; toss until softened, about 2 minutes. Add the wine and peas; cook until the peas are warm and the wine is mostly absorbed. Reduce the heat to low to keep the sauce warm.

  • Salt the water, add the pasta, and cook 1 minute less than package directions. Reserve 1 cup of cooking water, then drain the pasta. Toss the pasta with the sauce and ramp greens.

  • In a medium bowl, whisk the yolks, horseradish, mustard, 2 tsp. lemon zest, and 1 cup of each of the cheeses. Slowly whisk in 1/2 cup hot pasta cooking water to temper the eggs. Add the egg mixture to the pasta. Off heat, toss until the pasta is coated, 1 to 2 minutes. Add the remaining 1/2 cup of pasta water, if needed, tossing to coat. Transfer the pasta to a large serving bowl.

  • Top with the pea shoots, radishes, and more lemon zest. Pass more grated horseradish and cheese at the table for topping. 

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