Tips To Serve Creamy Carbonara Recipe With Peas Quick

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Craving a rich and satisfying pasta dish, but short on time? Look no further than this creamy carbonara with peas! This recipe takes the classic carbonara base of eggs, cheese, and cured pork and adds a pop of freshness with vibrant green peas. It’s surprisingly simple to make, ready in under 30 minutes, and sure to become a weeknight favorite.


Quick Pasta alla Carbonara with Peas and Bacon
Quick Pasta alla Carbonara with Peas and Bacon

1 pound dried spaghetti

  • 4 slices thick-cut bacon, chopped
  • 1 tablespoon olive oil
  • 1/2 cup frozen peas, thawed
  • 3 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • Chopped fresh parsley (optional, for garnish)

  • Instructions:

    1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, until al dente (slightly firm to the bite). Reserve about 1 cup of the pasta water before draining.

    2. Crisp the Bacon: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel to drain.

    3. Whisk the Eggs: In a medium bowl, whisk together the eggs, Parmesan cheese, Pecorino Romano cheese, and a generous amount of black pepper.

    4. Combine Everything: Once the pasta is cooked, drain it, reserving the pasta water. Immediately return the pasta to the pot and add the peas. Pour the egg mixture over the hot pasta and toss gently to coat. The heat from the pasta will help cook the eggs, creating a creamy sauce.

    5. Thicken the Sauce (Optional): If the sauce seems too thin, you can add a little bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.

    6. Serve and Enjoy: Garnish with the reserved crispy bacon and freshly chopped parsley (optional) and serve immediately.

    Nutrition Facts (per serving):

    Calories: Approximately 700 (depending on the brand of pasta and cheese used)

  • Fat: 40g
  • Carbohydrates: 60g
  • Protein: 30g
  • Sodium: 700mg (depending on the brand of bacon and cheese used)

  • Please note: This is an approximate nutritional value and may vary depending on the specific ingredients used.


    This creamy carbonara with peas is a delicious and satisfying twist on a classic dish. It’s perfect for a quick and easy weeknight meal, and the addition of peas adds a fun pop of color and freshness. With its simple ingredients and straightforward instructions, it’s a recipe that even beginner cooks can master. So grab your favorite pasta and give it a try!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of pasta?

    Absolutely! While spaghetti is the traditional choice for carbonara, you can use any type of long pasta you like, such as fettuccine, linguine, or bucatini. Just be sure to adjust the cooking time according to the package directions.

    2. What can I use instead of peas?

    If you’re not a fan of peas, you can leave them out entirely or substitute them with another vegetable of your choice. Chopped asparagus, broccoli florets, or even sun-dried tomatoes would all be delicious additions to this dish.

    3. Can I make this vegetarian?

    Yes! To make a vegetarian version of this recipe, simply omit the bacon and add an extra tablespoon of olive oil to the pan when cooking the peas. You can also add a sprinkle of nutritional yeast to the sauce for a cheesy flavor.

    4. My sauce keeps scrambling! What can I do?

    The key to a creamy carbonara is to make sure the eggs are not cooked through completely. If your sauce starts to scramble, it means the pan is too hot. Remove the pan from the heat immediately and toss the pasta continuously until the sauce coats everything. You can also add a small amount of reserved pasta water to help smooth out the sauce.

    5. How can I store leftovers?