Orecchiette Carbonara With Peas Recipe

Name: Orecchiette Carbonara With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 3 ounces apple-wood smoked bacon, thickly sliced and cut into 1/4-inch cubes; 4 ounces pancetta, coarsely chopped so you have 1/4-inch pieces; 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, smashed and chopped; 1 1/2 cups peas; 2 teaspoons thyme leaves; 3 eggs; 6 egg yolks; 1 3/4 cups freshly grated Parmigiano-Reggiano cheese; 1 pound orecchiette; Freshly ground black pepper; 20 small pea shoots (or small spinach leaves); 1/2 lemon; 2 tablespoons coarsely chopped flat-leaf parsley

Servings: persons

Salt
3 ounces apple-wood smoked bacon, thickly sliced and cut into 1/4-inch cubes
4 ounces pancetta, coarsely chopped so you have 1/4-inch pieces
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, smashed and chopped
1 1/2 cups peas
2 teaspoons thyme leaves
3 eggs
6 egg yolks
1 3/4 cups freshly grated Parmigiano-Reggiano cheese
1 pound orecchiette
Freshly ground black pepper
20 small pea shoots (or small spinach leaves)
1/2 lemon
2 tablespoons coarsely chopped flat-leaf parsley

1
Bring a large pot of generously salted water to a boil.
2
In a large saute pan, place bacon and pancetta in oil over medium-low heat.
3
Cook until bacon is browned and has rendered most of its fat.
4
Drain all but 1 tablespoon of fat, leaving meat in the pan.
5
Scrape in onion and garlic, and saute until glassy and translucent, then add peas and thyme.
6
Cook for 1 minute, then turn off heat.
7
In a large mixing bowl, lightly whisk together eggs, egg yolks and cheese.
8
When water comes to a rolling boil, stir in pasta and cook until tender but still a little chewy in the center (like a piece of gum).
9
Ladle out a cup of cooking water, and reserve.
10
Drain pasta, and pour it into saute pan with bacon; grind coarse pepper over top.
11
Fold pasta into sauce.
12
Tip pasta into egg mixture, and fold it all together quickly, so eggs cook and coat pasta with a velvety sauce.
13
Add pea tendrils (or spinach), and fold once more.
14
Taste and adjust seasoning, adding a generous squeeze of lemon juice.
15
Add a little pasta water if it becomes too thick.
16
Spoon into shallow bowls, and sprinkle with parsley.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 3 ounces apple-wood smoked bacon, thickly sliced and cut into 1/4-inch cubes, 4 ounces pancetta, coarsely chopped so you have 1/4-inch pieces, 1 tablespoon olive oil, and more.

Yes, Orecchiette Carbonara With Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette Carbonara With Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions