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Home » Recipes » Italian

Linguini Carbonara with Peas

Published: Jun 5, 2015 · Modified: Jan 7, 2022 by Coley · This post may contain affiliate links.

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This Linguini Carbonara with peas is a quick, easy and inexpensive dinner that is comfort food at its best! Al dente pasta with a creamy bacon + egg sauce!

This week we've been forgoing ice cream and grilling for some heartier, stick-to-your-ribs comfort food. And this linguini carbonara with peas totally hits the spot.

Spaghetti is the traditional pasta used for carbonara and guanciale is the traditional meat, though it can be tough to find. I try to use pancetta if I have it, but usually it's regular smoked American bacon because that's what I always have. I also like the flat linguine noodles for this, but you can use whatever type of pasta you like. Switch it up and use another cured meat if you want, or keep it super traditional. Either way, you win. This dish is a knock-out every time.

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Linguini Carbonara with Peas

Top view of linguini carbonara with peas in a shallow white bowl.
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★★★★★

5 from 1 reviews

This Linguini Carbonara with peas is a quick, easy and inexpensive dinner that is comfort food at its best! Al dente pasta with a creamy bacon + egg sauce! So delicious! 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings or 4-6 small portions 1x
  • Category: pasta
  • Method: sauteed
  • Cuisine: Italian

Ingredients

Scale
  • 1 teaspoon olive oil
  • 4 slices thick sliced bacon (about ¼ lb)
  • 1 clove garlic, peeled
  • ¾ lb pasta
  • 3 large eggs, preferably at room temperature
  • 1 cup finely grated Pecorino Romano or Parmesan cheese, plus extra for sprinkling
  • 1 teaspoon (eye ball it) freshly cracked black pepper, plus more for sprinkling
  • 1 cup frozen peas, defrosted at room temperature
  • 1 tablespoon finely chopped Italian flat-leaf parsley

Instructions

  1. Put a large pot of water on the stove and bring it up to a boil. Heat a medium sized skillet over medium heat, add in the oil bacon. Saute the bacon until it's started to give up some of it's fat, about a minute, and then add in the garlic clove. Cook until the bacon becomes crisp and the garlic is golden brown. Take out the garlic clove and remove the pan from the heat.
  2. When the water boils, pour in enough salt to make it taste like the ocean - a lot! Add in the pasta, give it a stir, then let it cook until al dente - about 8 minutes.
  3. While the pasta is cooking, crack the eggs in a large bowl along with the grated cheese and pepper, then whisk to combine.
  4. When the pasta is cooked, drain it and immediately dump it into the egg mixture. Quickly toss and stir so that the eggs do not coagulate too quickly and turn into scrambled eggs. Add in the bacon with most of it's fat and continue to toss, then add in the peas, a little more cheese, and toss some more. If it seems a little thick, thin it out slightly with a little pasta water.
  5. Plate it up, then top with chopped parsley, more grated cheese, and plenty of freshly cracked black pepper. Serve immediately. Leftovers do not reheat well.

Nutrition

  • Serving Size:
  • Calories: 1098
  • Sugar: 8.5 g
  • Sodium: 1222.8 mg
  • Fat: 32.6 g
  • Carbohydrates: 140.1 g
  • Protein: 57.5 g
  • Cholesterol: 348.6 mg

Keywords: easy, Italian, carbonara, bacon, pancetta, guanciale, peas, eggs, cheese, Giada, pasta, linguini, simple

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

Top view of linguini carbonara with peas in a shallow white bowl.

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  1. Pcfc1

    June 05, 2015 at 10:40 pm

    I can not wait to try this. I hope you get better weather in Brigantine soon. I used to live there. Now in Florida.

    Reply
    • Coley

      June 08, 2015 at 6:33 pm

      Awesome! I think you'll love it. We had a beautiful day here yesterday so it made up for the week. More rain tonight though, sheesh!

      Reply
  2. Anne

    June 08, 2015 at 2:20 pm

    Love this!!! It looks absolutely inviting and amazing! Love all the colors too!

    Reply
    • Coley

      June 08, 2015 at 6:34 pm

      Thank you!! I hope you give it a try, it's sooo yummy!

      Reply
  3. Nichole

    June 09, 2015 at 12:24 am

    This is my kind of pasta dish!

    Reply
  4. Ana | Espresso My Kitchen

    June 10, 2015 at 3:55 pm

    This pasta sounds and looks amazing! Can't wait to give it a try.

    Reply
    • Coley

      June 16, 2015 at 11:47 am

      I hope you do - so good!

      Reply
  5. Jessie

    December 20, 2022 at 4:48 pm

    This was perfect. Super creamy and really easy to throw together. The peas make it feel really bright and fresh even though it's a very cozy dish and we're in the middle of winter.

    ★★★★★

    Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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