Pasta Carbonara Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. 2

   Prepare the Pancetta

   In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. 3

   Sauté the Vegetables

   In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Stir in the sweet peas and cook until heated through.

4. 4

   Mix the Carbonara Sauce

   In a bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of black pepper until well combined.

5. 5

   Combine Everything

   Add the cooked bucatini to the skillet with the sautéed vegetables and pancetta. Remove the skillet from heat and quickly pour the egg mixture over the pasta, tossing vigorously to combine. If needed, add reserved pasta water a little at a time to reach desired creaminess.

6. 6

   Serve

   Season with additional salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese if desired.