Pasta Carbonara with Peas
A creamy, comforting Italian-American classic. Rich egg and cheese sauce coats perfectly cooked pasta, studded with salty pancetta and sweet green peas. A restaurant-quality meal ready in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Pasta
- b.Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually 8-10 minutes).
- c.Just before draining, carefully reserve 1.5 cups of the starchy pasta water. This is essential for the sauce.
- d.Drain the pasta well and set aside.
- 2
Step 2
- a.Render the Pancetta
- b.While the pasta cooks, place the diced pancetta in a large, cold skillet. Turn the heat to medium.
- c.Cook, stirring occasionally, for 6-8 minutes, until the fat has rendered and the pancetta is golden and crisp.
- d.Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it. Remove the skillet from the heat immediately.
- 3
Step 3
- a.Prepare the Sauce Base
- b.In a medium bowl, whisk together the whole eggs, egg yolks, heavy cream, 1 cup of grated Pecorino Romano, and the freshly cracked black pepper.
- c.Continue whisking until the mixture is smooth and pale yellow.
- 4
Step 4
- a.Create the Creamy Sauce
- b.Ensure the skillet with the pancetta is completely OFF the heat. Add the hot, drained pasta to the skillet and toss to coat it in the rendered pancetta fat.
- c.Slowly pour about 1/4 cup of the hot pasta water into the egg mixture while whisking constantly. This tempers the eggs to prevent scrambling.
- d.Pour the tempered egg mixture over the pasta. Working quickly, use tongs to toss the pasta vigorously and continuously for 1-2 minutes.
- e.The residual heat from the pasta and water will cook the eggs into a silky, creamy sauce that coats every strand.
- f.Add the frozen peas and continue to toss for another minute until they are bright green and heated through.
- g.If the sauce seems too thick, add another splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- 5
Step 5
- a.Serve Immediately
- b.Divide the pasta among four warm bowls.
- c.Garnish generously with chopped fresh parsley, extra Pecorino Romano cheese, and another crack of black pepper.
- d.Serve immediately, as the sauce is best when freshly made.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room temperature eggs. They emulsify more easily and are less likely to scramble.
- 2The most critical step is adding the egg mixture OFF the heat. The residual heat of the pasta is sufficient to cook the sauce perfectly.
- 3Don't discard the pasta water! The starch in it is a key emulsifier that helps the sauce cling to the pasta and gives it a silky texture.
- 4Freshly grated cheese is non-negotiable. Pre-shredded cheeses have anti-caking agents that prevent a smooth melt.
- 5Toss vigorously. This action is crucial for emulsifying the fat and water, creating a stable, creamy sauce.
- 6For a more traditional flavor, you can substitute guanciale (cured pork jowl) for pancetta.
Adapt it for your goals.
Meat Substitution
Use 6 oz of thick-cut bacon, chopped, if pancetta is unavailable. You can also use guanciale for a more authentic Roman flavor.
Vegetarian OptionVegetarian Option
Omit the pancetta. Sauté 8 oz of sliced cremini mushrooms in 2 tbsp of olive oil and use them as the base.
Pasta ShapePasta Shape
While spaghetti is classic, this sauce works beautifully with other shapes like fettuccine, bucatini, or rigatoni which have ridges to catch the sauce.
Cheese BlendCheese Blend
Use a 50/50 blend of Pecorino Romano and Parmigiano-Reggiano for a slightly nuttier, less salty flavor.
Why this is on our healthy list.
Protein Powerhouse
The combination of eggs and pancetta provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Sustained Energy Release
The complex carbohydrates in the spaghetti provide a steady source of energy, making this a satisfying and fueling meal.
Rich in B Vitamins
Eggs and pork are excellent sources of B vitamins, particularly B12 and B6, which are crucial for energy metabolism and brain health.
Frequently asked questions
The key is to work entirely off the heat. Once the pasta and pancetta are combined, remove the pan from the stove. Temper the egg mixture by slowly whisking in a little hot pasta water before adding it to the pasta. Then, toss everything vigorously. The residual heat is enough to cook the sauce without turning it into scrambled eggs.