Quick Pasta alla Carbonara with Peas and Bacon

Quick pasta alla carbonara with peas and bacon, made with crispy bacon, al dente pasta, eggs, Pecorino Romano, and Parmesan cheese. This easy Italian pasta recipe delivers a creamy carbonara sauce without cream, using classic techniques and simple ingredients. Perfect for busy weeknights, family dinners, or quick comfort meals, this bacon carbonara with peas is rich, flavorful, and ready in under 30 minutes. A popular homemade pasta dish combining traditional Italian flavors with a modern twist.

Ingredients

• 4 slices thick-cut bacon (about 115 g / ¼ lb), chopped
• 1 garlic clove, peeled and lightly smashed
• 1 heaping teaspoon freshly cracked black pepper, plus extra to serve
• 225 g (½ lb) pasta (spaghetti, rigatoni, or bucatini work well)
• 1 large egg + 2 egg yolks, at room temperature
• ½ cup Pecorino Romano, finely grated, plus extra for serving
• ½ cup Parmesan cheese, finely grated, plus extra for serving
• 1 cup frozen peas, thawed
• 1 tablespoon flat-leaf parsley, finely chopped (optional)
• Salt, for pasta water

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Instructions

1. Bring a large pot of water to a boil.
2. Place the bacon in a large skillet over medium heat. Cook for 2–3 minutes until the fat begins to render, then add the garlic and black pepper. Continue cooking until the bacon is crisp and the garlic is lightly golden. Remove the garlic if desired.
3. Generously salt the boiling water and cook the pasta according to package instructions, draining it 1 minute early so it remains al dente. Reserve 2–3 cups of the pasta cooking water.
4. While the pasta cooks, whisk together the egg, egg yolks, Pecorino Romano, and Parmesan in a bowl until smooth.
5. Add the drained pasta to the skillet with the bacon. Toss over medium-high heat for 1–2 minutes so the pasta is coated in the rendered fat.
6. Slowly whisk a splash of hot pasta water into the egg mixture to temper it. Add the hot pasta to the bowl and toss quickly until a creamy sauce forms.
7. Add the peas and mix well. Adjust the consistency with more pasta water if needed, or add extra cheese to thicken. Taste and adjust seasoning.
8. Serve immediately, topped with parsley, extra cheese, and black pepper.

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Tips

• Always temper the egg mixture with hot pasta water to prevent scrambling.
• Use finely grated cheese so it melts smoothly into the sauce.
• Serve immediately—carbonara thickens as it cools.

Variations and Substitutions

• Substitute pancetta or guanciale for bacon for a more traditional flavor.
• Replace peas with sautéed mushrooms or asparagus tips.
• Use all Pecorino Romano for a sharper, saltier taste.

FAQs

Can I reheat carbonara?
Carbonara is best eaten fresh. Reheating can cause the sauce to lose its creamy texture.

What pasta works best?
Long pasta like spaghetti or bucatini is classic, but short shapes like rigatoni also work well.

Is cream necessary?
No. Traditional carbonara gets its creaminess from eggs, cheese, and pasta water.

Serving Suggestions

• Serve with a simple green salad dressed with lemon and olive oil.
• Pair with crusty bread to soak up the sauce.
• A light white wine or sparkling water complements the richness.

Why You’ll Love This Recipe

• Quick and easy, ready in under 30 minutes
• Rich, creamy sauce without using cream
• Perfect balance of salty bacon, cheese, and sweet peas
• Comforting yet elegant, ideal for weeknights or casual entertaining