Spaghetti Carbonara with Green Peas Recipe

Name: Spaghetti Carbonara with Green Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 large garlic cloves, lightly crushed; 6 ounces pancetta, sliced 1/3 inch thick and cut into 1-inch matchsticks; 3/4 cup heavy cream; 3 large egg yolks; 1/3 cup freshly grated Parmesan cheese, plus more for serving; Salt; 3/4 cup fresh or thawed frozen baby peas; 3/4 pound spaghetti; Freshly ground pepper

Servings: persons

1 tablespoon extra-virgin olive oil
2 large garlic cloves, lightly crushed
6 ounces pancetta, sliced 1/3 inch thick and cut into 1-inch matchsticks
3/4 cup heavy cream
3 large egg yolks
1/3 cup freshly grated Parmesan cheese, plus more for serving
Salt
3/4 cup fresh or thawed frozen baby peas
3/4 pound spaghetti
Freshly ground pepper

1
Bring a large pot of water to a boil.
2
In a large, deep skillet, heat the oil.
3
Add the garlic and cook over moderate heat until golden, about 3 minutes.
4
Discard the garlic.
5
Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes.
6
Using a slotted spoon, transfer the pancetta to a bowl.
7
Pour off all but 2 tablespoons of the fat from the skillet.
8
Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl.
9
Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.
10
Add salt to the pot of boiling water.
11
Add the baby peas and cook just until tender, about 1 minute.
12
Using a slotted spoon, transfer the cooked peas to a bowl.
13
Add the spaghetti to the boiling water and cook until al dente; drain.
14
Return the pasta to the pot and add the cream mixture, pancetta and peas.
15
Season with salt and pepper and toss until the sauce coats the spaghetti.
16
Transfer to bowls and serve immediately with the remaining Parmesan.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 large garlic cloves, lightly crushed, 6 ounces pancetta, sliced 1/3 inch thick and cut into 1-inch matchsticks, 3/4 cup heavy cream, and more.

Yes, Spaghetti Carbonara with Green Peas falls under the Pasta & Noodles 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.

Spaghetti Carbonara with Green Peas

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