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.
PrintLinguini Carbonara with Peas
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!
- 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
- 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
- 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.
- 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.
- While the pasta is cooking, crack the eggs in a large bowl along with the grated cheese and pepper, then whisk to combine.
- 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.
- 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
Pcfc1
I can not wait to try this. I hope you get better weather in Brigantine soon. I used to live there. Now in Florida.
Coley
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!
Anne
Love this!!! It looks absolutely inviting and amazing! Love all the colors too!
Coley
Thank you!! I hope you give it a try, it's sooo yummy!
Nichole
This is my kind of pasta dish!
Ana | Espresso My Kitchen
This pasta sounds and looks amazing! Can't wait to give it a try.
Coley
I hope you do - so good!
Jessie
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.
★★★★★