Penne Carbonara Recipe

Cook the Penne

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

Cook the Pancetta

In a large skillet over medium heat, add the olive oil and pancetta. Cook until pancetta is crispy, about 4-5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.

Combine Ingredients

Reduce heat to low. Add the cooked penne, grilled chicken, sweet peas, and baby arugula to the skillet. Toss to combine and wilt the arugula slightly.

Prepare the Carbonara Sauce

In a bowl, whisk together eggs, Pecorino Romano cheese, black pepper, and a pinch of salt. Gradually add reserved pasta water to the egg mixture to temper it.

Finish the Dish

Remove the skillet from heat and quickly pour the egg mixture over the pasta, stirring constantly to create a creamy sauce. If needed, add more reserved pasta water to reach desired consistency.

Serve

Serve immediately, garnished with additional Pecorino Romano cheese and freshly ground black pepper.