Pea and pancetta carbonara

Pea and pancetta carbonara
  • Serves icon Serves 4
  • Time icon 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
Calories
641kcals
Fat
27.6g (9.8g saturated)
Protein
31g
Carbohydrates
63.5g (5.2g sugars)
Fibre
7.3g
Salt
2.1g

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

Method

  1. 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.
  2. 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.
  3. Meanwhile, cook the pasta until al dente according to the packet instructions, then drain well, reserving a ladleful of the cooking water.
  4. 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.

Recipe By

The delicious. food team

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