Whip up a comforting plate of pasta with this fresh twist on the classic carbonara. Wide pappardelle noodles serve as the perfect bed for the crispy pancetta, sweet green peas, and velvety sauce. Whether it’s date night or just a regular weekday evening, this dish promises to deliver on taste without the fuss.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

8 oz pappardelle noodles
1/2 cup diced pancetta
1 cup fresh or frozen green peas
2 large eggs
1 cup grated Pecorino Romano cheese (or Parmesan if you prefer)
1 clove garlic, minced
Salt and freshly ground black pepper
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Pappardelle (8-10 minutes): Boil the pappardelle noodles in a large pot of salted water until al dente, as per package instructions. Save 1 cup of pasta water and then drain the pasta, setting it aside.
Cook the Pancetta (5-7 minutes): Over medium heat in a large skillet, fry the pancetta until it crisps up. Add the minced garlic and cook for an additional minute.
Add the Peas (2-3 minutes): Stir in the peas to the skillet. If using frozen, cook just until they’re warm. If using fresh, cook a little longer until they’re tender yet still a bright green.
Mix Pasta and Ingredients (2 minutes): Toss the drained pappardelle into the skillet, making sure it’s well-mixed with the pancetta and peas.
Create the Carbonara Sauce (3-4 minutes): In a separate bowl, whisk together the eggs, cheese, a pinch of salt, and black pepper. Gradually add the reserved pasta water to the egg mixture, whisking constantly, until smooth and creamy. Pour this over the pasta, stirring until the pasta is coated and creamy.

Notes

The secret to achieving the creamy texture of carbonara is ensuring that you whisk the eggs continuously when adding the hot pasta water. This process prevents the eggs from scrambling. Pecorino Romano, the cheese of choice for this dish, has a naturally salty flavor, so remember to adjust additional salt accordingly. If you ever run out of pancetta, good quality bacon can serve as a suitable substitute. Pairing this dish with a side of crusty bread or a fresh green salad truly enhances the meal experience.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 620mg
Fat: 20g
Carbohydrates: 60g
Fiber: 5g
Protein: 25g
Cholesterol: 180mg

Pair this with...

Fennel, Cucumber, and Mint Salad

To kick things off, thinly slice your fennel bulb, aiming for delicate, almost translucent slices to ensure every bite is crisp. Next, slice your cucumber into rounds or half-moons, depending on your preference. These will add a cool, hydrating touch to the salad. Chop up some fresh mint leaves, which will infuse the salad with a burst of aromatic freshness. Add in some chopped green onions for a subtle zing. Once everything's in your salad bowl, give it a toss. A light dressing made from lemon juice, olive oil, salt, and pepper will complement the fresh ingredients without overpowering them. Drizzle it over, toss once more, and there you have it!

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Easy Dinner Rolls

Start by combining warm water, yeast, and a bit of sugar in a bowl, letting it sit until it's frothy. In a larger bowl, mix together softened butter, salt, the rest of your sugar, and some milk. Slowly add in flour, mixing until you have a soft dough. Knead this dough on a floured surface until smooth. Place it in a greased bowl, cover, and let it rise until doubled in size. Once risen, divide the dough into small balls and arrange them on a baking tray. Let them rise again briefly. Bake in a preheated oven until golden brown. Brush with melted butter right out of the oven for a glossy finish.