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Pea and pancetta carbonara

Name: Pea and pancetta carbonara
Cook time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 180g smoked sliced pancetta; 1½ tbsp olive oil; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 300g dried spaghetti or bucatini; 3 medium free-range eggs, lightly beaten; 50g parmesan, finely grated; 185g frozen petits pois, defrosted; A few fresh parsley sprigs, leaves finely chopped

By: Delicious. food team

Published: 3 Jun 19
Updated: 18 Mar 24

Peas, pasta and pancetta mixed with creamy carbonara sauce… It doesn’t get much better for an inexpensive, crowd-pleasing supper.

Prefer pastry to pasta? Then we’ve got a recipe for you, try this pancetta pea and cheddar tart.

Easy
April 2019

Test kitchen approved

Serves 4
Hands-on time 15 min

Peas, pasta and pancetta mixed with creamy carbonara sauce… It doesn’t get much better for an inexpensive, crowd-pleasing supper.

Prefer pastry to pasta? Then we’ve got a recipe for you, try this pancetta pea and cheddar tart.

Nutrition: per serving

Calories: 641kcals
Fat: 27.6g (9.8g saturated)
Protein: 31g
Carbohydrates: 63.5g (5.2g sugars)
Fibre: 7.3g
Salt: 2.1g

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Ingredients

180g smoked sliced pancetta
1½ tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
300g dried spaghetti or bucatini
3 medium free-range eggs, lightly beaten
50g parmesan, finely grated
185g frozen petits pois, defrosted
A few fresh parsley sprigs, leaves finely chopped

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Method

Heat the grill to medium-high. Put the pancetta on a baking tray lined with foil, then grill for 2 minutes on each side until golden and crisp. Set aside to cool.
Heat the oil in a large saucepan over a low-medium heat and cook the onion for 8 minutes until softened (don’t let it brown). Add the garlic and cook for 2 more minutes, then turn the heat very low.
Meanwhile, cook the pasta until al dente according to the packet instructions, then drain well, reserving a ladleful of the cooking water.

Add the beaten eggs and most of the parmesan to the onion, stirring for 1 minute. Add the peas, pasta, a pinch of salt and a good grinding of pepper. Turn up the heat slightly and cook, tossing, for 2 minutes. Add a splash of the reserved cooking water if the pasta looks dry. Crumble over the pancetta and sprinkle over the parsley. Top with the remaining parmesan to serve.