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Pasta Carbonara with Peas

A classic pasta dish featuring crisp pancetta, tender peas, and a silky egg and Parmesan sauce. Perfect for a quick and satisfying dinner.

25 minEasyServes 4780 cal/serving

Italian-AmericanDinnerStovetopStandardHigh FiberHigh ProteinNut-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb spaghetti
  • 6 oz diced pancetta
  • 4 large eggs, whisked
  • 1 cup Parmesan cheese, grated
  • 1 cup frozen green peas, thawed
  • 1 tsp black pepper, cracked
  • 1 tsp salt

Instructions

  1. 1

    Bring a large pot of water to a boil and add 1 tsp salt.

  2. 2

    In a bowl, whisk together 4 whisked large eggs, 1 cup grated Parmesan cheese, and 1 tsp cracked black pepper until smooth.

  3. 3

    Cook 1 lb spaghetti in the boiling water for 8 to 10 minutes until al dente, reserving 1/2 cup of pasta water before draining.

  4. 4

    In a large skillet over medium heat, render 6 oz diced pancetta for 6 to 8 minutes until crispy and the internal temperature reaches 160 F, then stir in 1 cup thawed frozen green peas for 1 minute.

  5. 5

    Remove the skillet from heat, add the hot pasta and reserved pasta water, then quickly stir in the egg mixture to create a creamy sauce.

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Questions

What is Pasta Carbonara with Peas?

A classic pasta dish featuring crisp pancetta, tender peas, and a silky egg and Parmesan sauce. Perfect for a quick and satisfying dinner. This reference files it under Italian-American dinner: made on the stovetop, rated easy and about 25 minutes start to finish.

What internal temperature should Pasta Carbonara with Peas reach?

For Pasta Carbonara with Peas, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Why save the pasta water for Pasta Carbonara with Peas?

Step 5 reads: "Remove the skillet from heat, add the hot pasta and reserved pasta water, then quickly stir in the egg mixture to create a creamy sauce." The water is full of starch. Added back as step 5 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of pancetta in Pasta Carbonara with Peas?

The entry for Pasta Carbonara with Peas calls for 6 oz diced pancetta. In its place: Bacon works; blanch it for a minute first if you do not want the smoke. Without pork, brown diced mushrooms hard in olive oil with a pinch of smoked paprika.

Can I make Pasta Carbonara with Peas dairy-free?

Not cleanly. Here the dairy (1 cup Parmesan cheese, grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Serve it with

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