Spring Pasta Carbonara

4.86 from 14 votes

This spring pasta carbonara is light and bright but with that same consistency that you love when eating a carbonara! It’s the perfect dish to make for dinners for the foreseeable future as we usher in spring!

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

4 ounces pancetta cut into a small dice
olive oil
10 ounces fettuccine or linguine
1 lb fresh English peas
3 scallions thinly sliced on an angle
1 egg whisked
½ cup freshly grated parmesan
½ cup freshly grated pecorino romano
1 lemon zested and juiced
Fresh mint for serving

Instructions

Bring a large pot of water to a boil.
Cook the pasta according to the package directions until al dente. If using fresh peas, add the peas 2 minutes before the pasta is done. If using frozen, add 30 seconds before the pasta is done. Reserve 1 cup of the pasta cooking water before draining the pasta and the peas.
In a large heavy bottom dutch oven skillet, add 2 tablespoons of olive oil over medium high heat. Add the pancetta and cook until browned, about 8-10 minutes. Season with pepper and turn off heat.
Add a few tablespoons of the pasta water to the skillet with the oil and the pancetta and whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet making sure not to scramble it. Add the pasta, peas and scallions into the pancetta and egg mixture. Toss to combine. Add the cheeses and toss to combine again. Add more pasta water as needed to thin. Season with salt, pepper, lemon zest and lemon juice. Serve with plenty of fresh mint on top

Notes

Cook the fettuccine or linguine until al dente
Make sure to reserve some pasta water to add if needed for creaminess

Nutrition