Spaghetti Carbonara with Pancetta, Peas & Parmesan
Spaghetti Carbonara with Pancetta, Peas & Parmesan is a rich and creamy Italian classic with a delicious twist. The crispy pancetta adds a smoky depth, while the peas bring a hint of sweetness that balances the savory Parmesan.
This dish is quick to make yet packed with indulgent flavors, making it a perfect meal for any occasion.
Whether you’re cooking for family or treating yourself, this carbonara is sure to satisfy!
Why You’ll Love This Recipe:
People will love this Spaghetti Carbonara with Pancetta, Peas & Parmesan because it’s creamy, rich, and full of bold flavors while being incredibly easy to make.
The crispy pancetta adds a savory crunch, the peas bring a touch of sweetness, and the Parmesan-infused sauce creates a silky texture without needing heavy cream.
Plus, this dish comes together quickly, making it a perfect weeknight dinner or an impressive meal for guests.
It’s a comforting, restaurant-quality dish that’s sure to please!
Key Ingredients:
Spaghetti – The perfect pasta choice for holding the creamy, egg-based sauce.
Pancetta – Adds a rich, savory flavor with crispy bites throughout the dish.
Parmesan Cheese – Finely grated for a smooth, velvety sauce with a deep umami taste.
Peas – A pop of color and sweetness to balance the saltiness of the pancetta and cheese.
Egg Yolks – The key ingredient for creating the signature creamy carbonara sauce.
Pasta Water – Helps bind the sauce to the pasta and adds extra silkiness.
Fresh Ground Black Pepper – Enhances the dish with a warm, peppery kick.
Spaghetti Carbonara with Pancetta, Peas & Parmesan
Ingredients
1 lb spaghetti
4 ounces pancetta, cubed
1 cup Parmesan cheese, finely grated
1 cup peas (fresh or frozen)
4 egg yolks
½ cup pasta water
1 teaspoon olive oil
1 teaspoon fresh ground black pepper
Kosher salt, to taste
Instructions
Boil the Pasta Water: Fill a large pot with water and bring it to a boil.
Sauté Pancetta: Heat olive oil in a medium pan over medium heat. Add the pancetta and cook until lightly browned and crisp.
Add Peas: Stir the peas into the pancetta and cook for an additional minute. Remove from heat and set aside.
Whisk the Egg Yolks: In a large bowl, whisk the egg yolks until smooth and set aside.
Cook Spaghetti: Once the water reaches a rolling boil, add a generous pinch of salt. Add spaghetti and cook until al dente, following the package instructions.
Reserve Pasta Water: Midway through cooking, scoop out ½ cup of pasta water. Slowly whisk the hot pasta water into the egg yolks to prevent curdling.
Combine Everything: Drain the pasta and transfer it immediately to the bowl with the egg yolk mixture. Add the pancetta and peas, then toss everything together until the sauce coats the pasta evenly.
Add Parmesan & Black Pepper: Mix in half of the Parmesan cheese and toss again. If the pasta looks dry, add a bit more reserved pasta water until it reaches a creamy consistency.
Serve & Enjoy: Divide the pasta into bowls, garnish with the remaining Parmesan, and finish with freshly ground black pepper.
Notes:
Use Freshly Grated Parmesan – Pre-grated cheese may not melt as smoothly into the sauce.
Don’t Overcook the Eggs – Slowly whisk in the pasta water to temper the yolks and avoid scrambling.
Reserve Extra Pasta Water – It helps adjust the sauce’s consistency if needed.
Cook Pancetta Until Crispy – This enhances the texture and deepens the flavor.
Toss the Pasta Quickly – Mixing everything while the pasta is hot ensures a creamy, well-coated dish.
Use Al Dente Pasta – Slightly firm pasta holds up better in the sauce and absorbs flavors beautifully.
Nutrition Information:
Calories: ~550 kcal | Protein: ~25g | Carbohydrates: ~60g | Fat: ~22g | Saturated Fat: ~8g | Cholesterol: ~180mg | Sodium: ~500mg | Fiber: ~4g | Sugar: ~3g
Frequently Asked Questions:
Can I use bacon instead of pancetta?
Yes! Bacon is a great substitute for pancetta, though it has a smokier flavor.
If you prefer a more traditional taste, try to find unsmoked pancetta.
How do I prevent the egg yolks from scrambling?
To avoid scrambling, slowly whisk the reserved hot pasta water into the egg yolks to temper them before adding to the pasta.
Also, mix quickly and continuously once combined.
Can I use whole eggs instead of just yolks?
Yes! Whole eggs will create a slightly lighter, silkier sauce, while egg yolks alone result in a richer, creamier texture.
What can I do if my sauce is too dry?
If the sauce seems dry, add a little more reserved pasta water and toss the pasta again to restore the creamy consistency.
Can I make this dish ahead of time?
Carbonara is best enjoyed fresh. If you need to reheat it, do so gently over low heat with a splash of pasta water or broth to prevent drying out.
How do I get a creamy sauce without cream?
Traditional carbonara relies on egg yolks, Parmesan cheese, and starchy pasta water to create a smooth, creamy sauce.
Whisking the hot pasta water into the egg yolks before adding to the pasta prevents clumping and ensures a silky texture.
Can I cook the eggs directly on the stove?
No, cooking the eggs over direct heat will cause them to scramble.
Instead, mix the egg yolks with the pasta off the heat, using the residual warmth from the spaghetti to create a creamy sauce.
Should I rinse the pasta after cooking?
No, rinsing the pasta removes the starch that helps bind the sauce to the noodles.
Simply drain and immediately toss the pasta with the sauce while it’s still hot.
Can I make this dish vegetarian?
Yes! Simply omit the pancetta or replace it with sautéed mushrooms for a hearty alternative.
You can also add extra Parmesan for flavor.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat with a splash of water or broth to restore creaminess.
Avoid microwaving, as it may cause the eggs to curdle.