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spaghetti alla carbonara with peas and pancetta on an oval plate with a fork.

Easy Spaghetti alla Carbonara with Pancetta and Peas

Melissa
This quick and easy spaghetti alla carbonara combines crispy pancetta (Italian bacon) and sweet peas for a delicious twist on the classic carbonara recipe. Perfect for a weeknight dinner or any time you are craving Italian food.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course entertaining, Main Course, pasta
Cuisine Italian
Servings 4 servings
Calories 2909 kcal

Ingredients
  

  • 1 lb spaghetti
  • 4 ounces pancetta cubed
  • 1 cup Parmesan cheese finely grated
  • 1 cup peas fresh or frozen
  • 4 egg yolks
  • ½ cup pasta water
  • 1 teaspoon olive oil
  • 1 teaspoon Fresh ground black pepper
  • kosher salt to taste and for the pasta water

Instructions
 

  • Fill a pasta pot with water and bring to a boil for your pasta.
  • In a medium saute pan, add olive oil and pancetta and cook until the pancetta starts to lightly brown.
    4 ounces pancetta, 1 teaspoon olive oil
  • Add the peas and cook for another minute.
    1 cup peas
  • Remove it from the heat and set aside to cool.
  • In a large bowl, add your egg yolks and whisk.
    4 egg yolks
  • Set aside.
  • Now your pasta water should be boiling, add a big pinch of salt and add your spaghetti.
    1 lb spaghetti, kosher salt
  • Cook until al dente according to the instructions on your pasta box.
  • Half way through the pasta cooking, scoop out ½ cup of pasta.
  • Slowly whisk the pasta water into the bowl with the egg yolks so they do not curdle later when added to your hot pasta.
    ½ cup pasta water
  • Pour your hot pasta into your large bowl with the egg yolks and quickly pour your pancetta and peas mixture over the pasta and toss well.
  • Toss for a few seconds letting the pasta drink up the sauce.
  • Add ½ of the Parmesan and toss again well.
    1 cup Parmesan cheese
  • Now assess if you carbonara looks dry. It should look creamy.
  • If the pasta seems too dry, add a little more of the reserved pasta water and toss it again.
  • Plate into individual bowls with your pasta and add a sprinkle of Parmesan and freshly ground black pepper.
    1 teaspoon Fresh ground black pepper

Notes

Storing: If you have leftover carbonara, it will store well in the fridge for 24 hours in a covered container.

Nutrition

Calories: 2909kcalCarbohydrates: 368gProtein: 129gFat: 98gSaturated Fat: 40gPolyunsaturated Fat: 14gMonounsaturated Fat: 37gTrans Fat: 0.1gCholesterol: 920mgSodium: 2505mgPotassium: 1789mgFiber: 23gSugar: 22gVitamin A: 3001IUVitamin C: 58mgCalcium: 1429mgIron: 11mg
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