Rating: 3.5 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Crispy, salty pancetta and sweet, tender peas elevate this classic homemade Spaghetti alla Carbonara.

Source: Better Homes and Gardens


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • In a large pot cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Return pasta to pan; keep warm.

  • Meanwhile, in a large skillet cook and stir pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towel-lined plate.

  • Add onion and garlic to hot drippings in skillet; cook and stir over medium heat for 5 minutes or until onion is tender. Remove skillet from heat; carefully add wine. Return skillet to heat. Bring wine to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until most of the wine evaporates.

  • In a small bowl combine egg yolk and whipping cream. Stir in cheese, black pepper, and crushed red pepper.

  • Add spaghetti and reserved water to onion mixture in skillet; toss gently over medium heat for 1 to 2 minutes to coat. Remove from heat; add egg mixture, peas, roasted pepper, and reserved pancetta. Toss well to coat. Serve immediately.

Nutrition Facts

392 calories; fat 21g; cholesterol 142mg; saturated fat 10g; carbohydrates 31g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 17g; vitamin a 1226IU; vitamin c 34mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 104.4mcg; vitamin b12 0.4mcg; sodium 796mg; potassium 220mg; calcium 210mg; iron 2.1mg.