Smoked oysters and sweet pea carbonara with fresh dill

Featuring farmed oysters, this twist on a classic Roman dish uses umami-rich, ecosystem-strengthening smoked oysters balanced with fresh dill, lemon zest, and spring peas. When tossed with hot pasta, freshly cracked eggs create a silky texture.

Recipe by Kristen Rasmussen, MS, RDN, for Food + Planet
(Serves 4, 1 1/2 cups per serving)

Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Ingredients

• pound dried pasta (i.e, spaghetti, linguine, angel hair, bucatini)
• 1 1/2 cups peas, fresh or frozen
• 1 (3.75-ounce) can smoked oysters packed in olive oil, drained and sliced on the diagonal into strips, reserve oil
• 2 tablespoons extra virgin olive oil, divided
• 2 medium cloves garlic, peeled and halved lengthwise
• 2 large eggs
• 1/2 teaspoon kosher or sea salt, divided
• Black pepper, as desired
• 1/4 cup fresh dill, minced (about 9 large sprigs)
• 1 medium lemon, zested
• 1/2 ounce grated aged cheese, such as pecorino, Manchego, or Parmesan

Preparation

1. Bring a large pot (2–3 quarts) of water to a boil. Add pasta and cook according to package directions until al dente (6–9 minutes, depending on the thickness of the pasta). During the last 30 seconds of cooking, add the peas and stir. While the water comes to a boil and the pasta cooks, prepare Steps 2–4.
2. Heat the reserved oyster oil from the can, along with 1 tablespoon of extra-virgin olive oil, in a sauté pan on medium-high. Add the oysters and garlic to the pan.
3. Cook, stirring occasionally, for 3-5 minutes, until the oysters and garlic begin to crisp and the garlic is aromatic. Remove from the pan, and set aside along with the oil remaining in the pan.
4. Place eggs, 1/4 teaspoon salt, and black pepper in a large serving bowl. Whisk until well combined and uniform in color.
5. Once the pasta is cooked al dente and the peas are warmed, strain the pasta and peas, then quickly add them to the serving bowl with the whisked eggs, tossing to combine.
6. Add the oysters and garlic, along with the cooking oil from the pan, dill, and lemon zest, and toss to combine. Top with the remaining tablespoon of olive oil, 1/4 teaspoon salt, additional black pepper if desired, and grated aged cheese.
7. Serve immediately.

Notes: Any variety of pasta can be used (whole grain, gluten free, etc.), but the carbonara sauce clings best to long, thin pasta strands.

Including the oyster oil leads to a stronger flavor. This can be omitted for those not accustomed to the rich flavor of smoked shellfish.

While fresh dill is preferred, you can substitute with 2 teaspoons of dried dill. Dill can be substituted with other herbs, such as parsley, tarragon, or chives.

Serve this dish with a side vegetable, such as fresh salad, sautéed broccolini, or roasted cauliflower.

Nutritional information (per serving): 400 calories, 14 g fat, 3 g saturated fat, 478 mg sodium, 108 mg cholesterol, 52 g carbohydrate, 6 g fiber, 4 g total sugar, 20 g protein

Meet the dietitian

Kristen Rasmussen

Kristen Rasmussen is a culinary nutrition and food sustainability expert who delights in the power of traditional cuisines and believes that all food is meant to be enjoyed—even the healthy stuff. She’s probably thinking about her next meal. Find Kristen on Instagram at @rootedfood.

Food + Planet is a collective, visionary 501c3 organization aimed at empowering health professionals to be leaders in sustainable food systems.