Quick Pasta alla Carbonara with Peas and Bacon

When I think about Italian food, certain iconic recipes come to mind, like Linguine alle Vongole or Lasagne Bolognese. Pasta alla Carbonara is another one.

Like Cacio e Pepe, Pasta alla Gricia and Bucatini all'Amatriciana, Pasta alla Carbonara is a traditional pasta dish that originated in Rome and remains popular there today. 

This version of pasta alla carbonara isn't totally authentic because it's lightened up with the addition of fresh peas. I love the bright green pop of color and earthy, springy flavor that they add to the dish. I also opt to make it with American smoked bacon rather than guanciale, which is typically used in a traditional carbonara recipe. I love the smoky flavor, plus, I always have some on hand. 

This easy pasta carbonara recipe is great for those nights when when you're short on time and/or ingredients. It's the perfect recipe to serve the whole family, especially with a light side like sauteed spinach or shaved asparagus salad to make a complete.

Ingredient Notes

• Bacon - A true, authentic spaghetti carbonara is made with guanciale, or Italian cured pork jowl. It can be hard to find, so many cooks use pancetta instead, which is made with pork belly and slightly different spices. However, for this non-traditional spin I use American style smoked bacon because I love the way the smoky flavor mingles with the peas. Use whichever you prefer, but don not use turkey bacon or plant based bacon because it doesn't contain enough fat. Look for thick-cut bacon or slab bacon is best to ensure nice, big meaty chunks. 
• Pasta - Traditionally pasta carbonara is made with long spaghetti noodles, but it can be made with any kind of pasta. A long pasta, like linguine (what I'm using) will be more authentic, but a short shaped pasta can work in a pinch, too. For best results, look for a bronze die cut pasta, which is a higher quality and allows the sauce to more easily cling to each noodle.
• Cheese - A classic carbonara recipe typically calls for Pecorino Romano cheese, which is a sharp sheep's milk cheese, but I prefer to use half Pecorino Romano and half Parmesan cheese for a more balanced flavor. Use high quality brands like Locatelli, Grana Padano or Parmigiano Reggiano and grate it fresh for best results. 
• Peas - While you can certainly use fresh shelled peas when they're in season, frozen peas work beautifully. They need to be fully defrosted first so that they don't cool the pasta down when added, which can prohibit the sauce from thickening properly. Put them in a strainer and run them under hot water for a few minutes before starting the recipe. 
• Eggs - The silkiest, creamiest carbonara is made with a combination of whole eggs and egg yolks. Cold eggs will make it difficult for the sauce to thicken up, so bring your eggs to room temperature first. Need something to make with the extra egg whites? My Italian Pignoli Cookies are perfect! 
• Black Pepper - Freshly cracked black pepper is essential. Do not use pre-ground pepper for this - it must be ground fresh. If you don't have a pepper grinder, you can crush whole peppercorns with the back of a heavy skillet or meat mallet. 

Step by step instructions

1. Bring a large pot of water up to a boil. Add the bacon to a large skillet at room temperature and bring it up to medium heat. Sauté the bacon for about 2-3 minutes or until it starts to render out, then add in the garlic clove and black pepper. Continue to cook until the bacon becomes crisp and the garlic is light golden brown. Remove the garlic clove if you desire (I leave it in). 
2. Add about about a tablespoon of salt to the boiling water, then add the pasta and give it a stir. Cook the pasta according to package directions, but remove it one minute before the recommended time to ensure it stays al dente. 

3. While the pasta cooks, whisk together the eggs and grated cheese in a medium bowl. 
4. Right before the pasta is done, scoop out a few cups of pasta water, then drain the pasta noodles and add it to the pan with the bacon. Place the pan over medium-high heat and toss the pasta around in the bacon fat for about 1-2 minutes.

5. Add a splash of hot reserved pasta water to the egg mixture and whisk, then add the hot pasta to the bowl and toss quickly so the eggs don't scramble. Continue mixing until the heat of the pasta forms a rich, thick sauce. 
6. Add the peas and continue tossing until everything is combined. Thin it out with more pasta water or thicken it up with more cheese as needed, then taste and adjust seasoning.

7. Transfer the pasta to plates, then sprinkle parsley, extra parmesan and black pepper on top. Serve immediately. 

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