When I was at the farmers market on the weekend I came across some local summer peas and since I always enjoy fresh peas I picked some up right away. After too much good food over the long weekend I was looking for something a bit on the lighter side and since it was a weeknight I also wanted something quick and easy. Pastas are often my go to meals under these circumstances and it had been a while since I last did a carbonara pasta so I was thinking that a carbonara with peas would be just about right. A carbonara is a pasta that is dressed in a creamy egg based sauce along with bacon, romano cheese and a healthy dose of fresh ground black pepper. I often like to add seasonal ingredients to carbonara pastas like asparagus or zucchini and I figured that sweet peas would work wonderfully in the creamy and salty sauce. One of my favourite things about a carbonara pasta, other than tasting great, is that it literally comes together in less time than it takes to cook the noodles. This dish was definitely a great way to enjoy those summer peas!
Spaghetti alla Carbonara with Peas
Spaghetti served in a creamy egg based sauce with bacon, fresh summer peas and Pecorino Romano cheese.
- 1/2 pound pasta (gluten free for gluten free)
- 4 slices bacon, cut into 1/2 inch slices
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
- 1/2 cup peas (fresh or thawed frozen)
- pepper to taste
- 1 tablespoon mint, julienned
- Cook the pasta as directed on the package.
- Meanwhile cook the bacon in a pan until crispy and set it aside on paper towels to drain.
- Mix the egg yolks, heavy cream and pecorino romano in a large bowl.
- Drain the cooked pasta, reserving some of the water, and place the pasta back into the hot pan.
- Mix the peas and bacon into the egg mixture into the pasta, adding pasta water as needed, and season with pepper to taste.
- Serve garnished with grated pecorino romano and julienned mint.
and made with fresh peas I bet it tastes amazing.
sadly, i've never made this with fresh peas, only canned, so I can imagine how much better it tastes.
Looks yummy! I'm not a huge fan of peas, but this looks like it's worth a try! 🙂 mm.
Bev Weidner says
Really, I could date that dish. Take it to the movies. Put my arm around it.
Yes, I'm fine. Why do you ask?
Susie Q says
This is one my whole family would enjoy. Can't wait to try it.
Weird, I just made asparagus carbonara this week! I eliminated the bacon because I've been trying to be vegetarian on weekdays, but your version looks so delicious. I can't wait for the weekend!
Rosa's Yummy Yums says
A dish I have always loved! Your version with peas looks fantastic.
The Procrastobaker says
Really lovely and simple recipe, even a kitchen klutz like myself might be able to give this a shot! 🙂 We have peas growing in the garden assss i speak and i think this would be a lovely way to use them when they are ready
Thank you for the gorgeous recipe as always!
I'm imagining the sweet peas paired with the salty cured meat…SO GOOD. Definite winner here, Kevin!
We Are Not Martha says
I love fresh peas more than anything! And adding them into carbonara is the perfect idea! 🙂
yum! this looks great, I've always wondered how I could add more greens to my carbonara and peas sound perfect!
Yum! This looks great! I published a very similar recipe using asparagus in my cookbook, Feeding our Families: Bringing back the made-from-scratch family dinner. Love carbonara! http://www.healthnutfoodie.com
Allison at Novice Life says
I have always been afraid to make Carbonara because of the egg sauce, but I think it is high time I give it a try!
You can't beat fresh peas. What a delicious way to use them!
Looks terrific, as do all your carbonara recipes, which have given me new ideas on an old favorite. I've noticed, however, that you add a little cream to all the carbonara recipes you've posted. I'm curious, do you find that really adds anything as far as flavor or texture? I like mine the traditional Italian way, without cream and just letting the egg yolks do their thing, but that's just a matter of personal preference.
Barefeet In The Kitchen says
Amazing photo, Kevin! I could frame that bit of loveliness. Those peas actually made me grin. Oh yeah, and the recipe itself? That sounds great too. 🙂
Carbonara…always yum. You lost me at the peas,though. However, I have never tried fresh English-style peas, so I guess I can't really knock 'em til I try 'em.
Being pregnant, I've been scared to make traditional carbonara with the egg just thrown in , but I made a pasta recently like carbonara but I used some mascarpone cheese and it gave me the same creamy texture and taste similar to the traditional. It will definitely do until I can make the real thing.
This looks wonderful, I said "ooh, lovely" and then I read Bev's comment and laughed out loud at work with coffee in my mouth. Not Lovely!
Yum! Such a great recipe!
Yes please, this looks fab
as italian cook i think carbonara is one of the best representing taste of italy
this half-vegy version looks good
my only reserve is on raw peas: i'd preferred peas cream
great variation! thank you
not a fan of peas but this dish looks amazing 🙂
I love pasta carbonara, but have never tried adding peas. That said, I make a mean pasta with peas and prosciutto that I bet is quite similar. Still, this looks fantastic and I'm pretty sure it will make an appearance in my kitchen sometime soon. Thanks for sharing.
My faaavorite thing to make as a quick dinner! So easy, so delicious, and so impressive when you have a significant other to impress. Never added peas though!
Heather: The mascarpone would certainly make for a nice and creamy pasta!
Mel: I tend to prefer carbonara with the cream, though only a bit of it for some extra creaminess.
Is is safe to eat raw egg yolks?
Pastafaryan: The trick is to combine the egg yolk mixture and the pasta while the pasta and the pasta water are still really hot from boiling and this effectively cooks the eggs.
Wasn't Me says
I just made this for my 9 and 5 year old boys and they liked it so much they polished off seconds. Thanks for the recipe.
Jackie Brandreth says
Do I correctly understand this recipe is dipped in raw egg and served?
The raw eggs are partially cooked by the residual heat from the just cooked pasta. (There is a note about eating raw/undercooked eggs.)