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

Source: Better Homes and Gardens


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; 21 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 142 mg cholesterol; 796 mg sodium. 220 mg potassium; 31 g carbohydrates; 3 g fiber; 4 g sugar; 17 g protein; 0 g trans fatty acid; 1226 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 104 mcg folate; 0 mcg vitamin b12; 210 mg calcium; 2 mg iron;

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