Spring Pasta Carbonara

4.87 from 15 votes

Spring Pasta Carbonara with crispy pancetta, English peas, lemon, and fresh mint. A bright, creamy twist on the classic carbonara, ready in just 30 minutes

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

4 ounces pancetta cut into a small dice
2 tablespoon olive oil
1 pound fettuccine or another pasta of your choice
1 lb fresh English peas or frozen
3 scallions thinly sliced on an angle
1 egg whisked, at room temperature
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 generously salted water to a boil. Cook the fettuccine according to package directions until al dente. If using fresh peas, add them to the boiling pasta water 2 minutes before the pasta is done. If using frozen peas, add them 30 seconds before the pasta is done. Reserve 1 cup of pasta cooking water before draining the pasta and peas together.
While the pasta cooks, heat the olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 to 10 minutes. Season with black pepper. Turn the heat off completely.
Add a few tablespoons of the reserved pasta water to the skillet with the olive oil and pancetta. Whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet, making sure the pan is off the heat so the egg does not scramble. Stir quickly to combine.
Immediately add the drained pasta, peas, and scallions to the skillet. Toss everything together to coat in the egg and pancetta mixture. Add the Parmesan and Pecorino Romano and toss again until the cheese is melted and the sauce is glossy and creamy. Add more pasta water as needed, a few tablespoons at a time, to reach your desired consistency.
Season generously with salt, pepper, lemon zest, and lemon juice. Taste and adjust as needed. Serve immediately with plenty of fresh mint leaves scattered on top.

Notes

Kill the heat before adding eggs. Residual heat creates the sauce—direct heat scrambles it.
Use reserved pasta water. This emulsifies the sauce and keeps it glossy.
Whisk eggs thoroughly. A smooth slurry = a smooth sauce.
Cook pancetta until just crisp. You want rendered fat but not dryness. Guanciale or high-quality bacon can be substituted for the pancetta.
Add lemon at the end. Keeps the flavor bright and fresh.
Use fresh pasta. If you have access to it, grab it!! It feels even more authentic like you're IN Italy!! If you can't find any, don't sweat it!!
Fresh peas from the farmers market are incredible here when in season. Frozen English peas work just as well year-round.
Always grate your cheese fresh from a block for the smoothest, creamiest sauce

Nutrition