Photo: Eaters Collective
Pasta Carbonara with Peas Recipe
10 ingredients
30 min
4 to 6 servings
openrecipes
This pasta carbonara recipe—based on the Roman dish of spaghetti, eggs, and cheese—is simple to make and satisfying to eat.
Estimated Nutrition (whole recipe, rough)
491
Calories
25g
Protein
38g
Fat
14g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 6 ounces pancetta , small dice
- Kosher salt
- 1 pound linguine
- 3 large eggs
- 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese (about 1 1/2 ounces), plus extra for serving
- 1/4 cup grated Parmigiano-Reggiano cheese (about 3/4 ounce)
- 1 cup frozen peas , thawed
- 1/2 teaspoon freshly ground black pepper , plus more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes