Pasta Carbonara with Peas

Health score
10%
Pasta Carbonara with Peas
30 min.
6
535kcal

Suggestions


Indulge in the creamy, savory delight of Pasta Carbonara with Peas, a dish that perfectly marries the rich flavors of pancetta and cheese with the freshness of peas. This classic Italian recipe is not only a feast for the senses but also a quick and satisfying meal that can be prepared in just 30 minutes, making it ideal for both lunch and dinner. With its comforting texture and robust taste, it’s sure to become a favorite in your household.

The beauty of this dish lies in its simplicity. With just a handful of ingredients, you can create a restaurant-quality meal that impresses family and friends alike. The combination of egg yolks and cheese creates a luscious sauce that clings to the linguine, while the crispy pancetta adds a delightful crunch. The addition of peas not only enhances the flavor but also brings a pop of color to the plate, making it visually appealing.

Whether you’re looking for a quick weeknight dinner or a dish to serve at your next gathering, Pasta Carbonara with Peas is versatile and delicious. So gather your ingredients, roll up your sleeves, and get ready to savor every bite of this comforting classic!

Ingredients

  • 0.5 teaspoon pepper black as needed freshly ground plus more
  • large egg yolk 
  • large eggs 
  • servings kosher salt 
  • pound pasta 
  • tablespoon olive oil 
  • ounces pancetta 
  • 0.8 ounce parmesan grated
  • cup peas frozen thawed
  • 1.5 ounces pecorino cheese grated for serving

Equipment

  • bowl
  • frying pan
  • whisk
  • pot

Directions

  1. Heat the oil in a large frying pan over medium heat until shimmering.
  2. Add the pancetta and cook, stirring often, until browned and most of the fat has been rendered, about 12 to 14 minutes.
  3. Remove the pan from the heat and set aside.Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Meanwhile, whisk together the eggs and yolks in a medium bowl until combined.
  4. Add the cheeses and whisk until evenly combined; set aside.
  5. Drain the cooked pasta, reserving 1/2 cup of the cooking water, and immediately return the hot pasta to the pot. Stir in the reserved egg-cheese mixture, reserved pancetta and pan drippings, peas, measured pepper, and just enough pasta cooking water to make the mixture creamy (you may not need all of it). Taste and season with additional pepper as needed.
  6. Transfer the pasta to a serving dish and serve immediately, passing the extra grated cheeses on the side.

Nutrition Facts

Calories535kcal
Protein16.93%
Fat36.72%
Carbs46.35%

Properties

Glycemic Index
28.72
Glycemic Load
23.75
Inflammation Score
-5
Nutrition Score
17.80391286767%

Nutrients percent of daily need

Calories:534.62kcal
26.73%
Fat:21.53g
33.13%
Saturated Fat:7.44g
46.49%
Carbohydrates:61.15g
20.38%
Net Carbohydrates:57.31g
20.84%
Sugar:3.59g
3.99%
Cholesterol:182.69mg
60.9%
Sodium:567.33mg
24.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.33g
44.67%
Selenium:66.59µg
95.13%
Manganese:0.83mg
41.47%
Phosphorus:360.13mg
36.01%
Vitamin B2:0.28mg
16.63%
Calcium:162.89mg
16.29%
Zinc:2.44mg
16.24%
Vitamin B1:0.23mg
15.65%
Fiber:3.84g
15.36%
Copper:0.3mg
15.05%
Magnesium:59.48mg
14.87%
Vitamin B3:2.97mg
14.84%
Vitamin B6:0.3mg
14.78%
Folate:50.11µg
12.53%
Iron:2.16mg
12.01%
Vitamin C:9.67mg
11.72%
Vitamin B5:1.11mg
11.09%
Vitamin B12:0.6µg
9.94%
Potassium:335.99mg
9.6%
Vitamin A:470.08IU
9.4%
Vitamin K:8.08µg
7.69%
Vitamin E:1.01mg
6.71%
Vitamin D:0.97µg
6.48%
Source:Chow