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  1. Home
  2. carbonara recipe

Spaghetti carbonara

Italian soul food! This creamy pasta dish is packed with peas, crispy pancetta and parmesan for an easy, flavoursome midweek dinner the family will love. - by Alison Pickel
  • 22 Sep 2015
Spaghetti carbonara
Cook: 25 Minutes - easy - Serves 4 - nut-free
Proudly supported by
Italian soul food! This creamy pasta dish is packed with peas, crispy pancetta and parmesan for an easy, flavoursome midweek dinner the family will love.

Ingredients

400 g dried spaghetti

20 g butter

130 g pancetta slices or bacon, chopped

1 eschalot, sliced

1 clove garlic, finely chopped

200 g frozen peas

150 ml cream

2 eggs

60 g parmesan, grated

Salt and freshly ground black pepper, to season

Method

  1. Cook spaghetti in 
a large saucepan of boiling water following pack instructions. Drain.
  2. Meanwhile, melt butter 
in a large frying pan over 
a medium heat. Add pancetta, eschalot and garlic, then cook, stirring, for 2-3 minutes or until crisp. Add peas and cook for 1-2 minutes or until tender.
  3. Whisk together cream and eggs in a medium bowl. Add parmesan and stir to combine. Add cooked spaghetti to pea mixture and remove from the heat. Add egg mixture and toss to combine. Season, then serve

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