SPAGHETTI CARBONARA WITH PANCETTA AND PEAS
Creamy spaghetti carbonara with crispy pancetta, peas, and a rich egg-based sauce, creating a flavorful Italian classic.
Ingredients
- 12 oz spaghetti
- 4 oz pancetta diced
- 1 cup frozen peas thawed
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ cup grated Pecorino Romano cheese
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Add the peas to the skillet with the pancetta and cook for 2 minutes, then remove from heat.
- In a bowl, whisk together the eggs, Parmesan, Pecorino Romano, salt, and pepper.
- Add the drained spaghetti to the skillet with pancetta and peas. Toss to combine. Slowly pour the egg mixture over the pasta, stirring quickly to create a creamy sauce.
- If the sauce is too thick, add reserved pasta cooking water a little at a time until the desired consistency is reached.
- Serve with extra cheese and fresh parsley for garnish.
Notes
- Make Ahead: While the carbonara sauce should be prepared fresh, you can cook the pancetta and peas ahead of time and refrigerate.
- Customizing the Flavor: Add a pinch of red pepper flakes for heat or a squeeze of fresh lemon juice for a zesty twist.
- Serving Suggestions: Serve the spaghetti carbonara with a side salad, crusty bread, or a light soup for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of water to loosen the sauce.