Easy Pasta Carbonara with Peas and Bacon

Pasta Carbonara with peas may be controversial to some, but those explosions of sweetness with the salty bacon and silky pasta are heaven to me.

Other than the pea,s this dish sticks pretty faithfully to the relatively modern Italian pasta dish that has become a firm favourite.

Classic Carbonara Sauce with a Little Extra

Pasta carbonara is a relatively modern classic recipe, only appearing in writing in the mid-1940s.

Origin stories range from the eggs and bacon being abundant at the end of WWII, thanks to US troops, to a link to mining communities.

Carbonara with peas is often considered to be controversial! In fact, any derivation from classic ingredients seems to inspire more ire in Italian food than in any other cuisine.

I care little about that, though. I love those sweet explosions provided by garden peas contrasted with the sweet and salty bacon and the silky parmesan-rich sauce. It is very much a sister dish to my gammon pasta recipe.

Peas with pasta are definitely my mojo! They get tossed into a host of dishes ranging from my pasta e pisella, a pea and pancetta pasta, to salmon and pea pasta and prawn and pea pasta.

I also have a pea pesto recipe, and I even stir them through my tuna pasta salad. Peas aside, my sauce is really classic and contains no cream.

It relies on the heat of the pasta to just cook the eggs and melt the Parmesan cheese. It gets an extra silkiness and seasoning from stirring through a little pasta cooking water just before serving.

If you are looking for a creamier sauce, then you should check out my creamy chicken and bacon pasta recipe.

Frequently Asked Questions

What bacon should I use?

Traditionally, pasta carbonara is made with guanciale, Italian cured pork from the jowl or cheek area. I use guanciale in my gnocchi carbonara recipe, it is a bold flavour very different to bacon. Also one that is not my personal favourite!

Many online recipes suggest subbing this for pancetta.

My approach is slightly different! I love local produce and no matter where you live, you will almost certainly have some great locally produced cured pork.

Use that hunt it down and cherish it. It will almost certainly be better than the overpriced export-quality pork you will buy at the supermarket.

Just be sure to get something with a good amount of fat, as that is really important in this recipe.

Can I use fresh peas?

Yes, of course, just drop them into the pasta water for 2 minutes rather than 1.

Why do you defrost the peas before heating?

I do this so that I am not throwing a "pea ice cube" into the pasta water because this will stop the pasta from cooking.

Defrosting the peas is easy; put them in a sieve and run cold water over them. They will defrost by the time you need them if you do it as the first step.

What pasta should I use?

I personally favour tagliatelle, but fettuccini or even pappardelle work well. Spaghetti is often a recurring recommendation, but it certainly isn't my favourite.

Serving Suggestions

As with so many of my pasta recipes, I like to keep my sides for this carbonara with peas recipe really simple.

My go-to choice is usually some garlic bread or cheesy garlic bread.

Salads are a popular side choice for pasta too, although it is not to my taste, this dish would match well with the peppery vibes of a nice rocket salad.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments below the recipe.

• Hob/stovetop.
• 20cm or 8" Saucepan.
• 24cm or 10" frying pan.
• Colander.
• Kitchen knife.
• Grater.
• Chopping board.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Mixing spoons or tongs and serving spoons/forks.

Pasta Carbonara with Peas Recipe

4.94 from 15 votes

Delicious sweet explosions of garden peas make a wonderful addition to an otherwise fairly traditional pasta carbonara.

Main Course

Anglo Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 Servings

Calories 810kcal

Author Brian Jones

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Ingredients

• 150 g Smoked Fatty Bacon 5oz
• 2 Eggs
• 1 Egg Yolk
• 50 g Parmesan Cheese ½ Cup
• ½ teaspoon Black Pepper
• 150 g Dried Pasta 5oz
• 100 g Garden Peas ¾ Cup
• Salt for Boiling Pasta

Instructions

• If you are using frozen peas, run them under cold water to defrost.
• Cut the bacon into 4-5mm (¼") cubes.
• Place the cubed bacon into a 24cm or 10" frying pan over a medium heat and render down the fat and cook until golden (7-10 minutes).
• Place the eggs and egg yolk into a mixing bowl with freshly ground black pepper and the Parmesan cheese and mix together and set aside.
• Bring a 20cm or 8" saucepan of generously salted water to a boil (I use 1½ teaspoons of salt in a pan this size) and cook your pasta for 1 minute less than the instructions on the packet indicate.
• Drop the peas in with the pasta for the last 60 seconds of cooking. Drain the pan, reserving around 75ml (⅓ Cup) of the cooking liquid.
• Add the bacon to the carbonara sauce and stir.
• Add the peas and pasta to the carbonara sauce, and stir until thoroughly combined, then serve immediately.

NOTES

Adapted from From My Wife, thank you darling!

 

Serving: 1 | Calories: 810kcal | Carbohydrates: 38g | Protein: 62g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Cholesterol: 417mg | Sodium: 2737mg | Fiber: 4g | Sugar: 4g