Quick Pasta alla Carbonara with Peas and Bacon
A creamy pasta dish with smoky bacon, sweet peas, and a rich sauce made with eggs and cheese. Ready in just 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 lb pasta (spaghetti, rigatoni, or bucatini)
- 4 slices thick-cut bacon, chopped
- 2 large eggs
- 2 egg yolks
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, peeled and lightly smashed
- 1 cup frozen peas, thawed
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Bring a large pot of water to a boil and generously salt it.
- Place the chopped bacon in a skillet over medium heat and cook until crisp.
- Add the pasta to the boiling water and cook according to package instructions, reserving 2-3 cups of pasta water.
- Whisk together the eggs, egg yolks, Pecorino Romano, and Parmesan in a bowl.
- Add the drained pasta to the skillet with the bacon, tossing it over medium-high heat.
- Slowly whisk a splash of hot pasta water into the egg mixture to temper it.
- Transfer the hot pasta to the bowl with the egg mixture and toss quickly to form a creamy sauce.
- Incorporate the thawed peas into the pasta and adjust sauce consistency with more pasta water if needed.
- Serve immediately, topped with parsley, extra cheese, and black pepper.
Notes
For best results, use room temperature eggs. Quick serving tips include pairing with a crisp salad and white wine.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 300mg