Carbonara Recipe

Time30m

Serves4

bucatini pasta, pancetta, English peas, parmesan, prosciutto, local pea shoots, egg yolk

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
2
Prepare the Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
3
Combine Ingredients
In a separate bowl, whisk together the egg yolks and grated Parmesan cheese until smooth. Gradually add the reserved pasta water to create a creamy sauce.
4
Mix Together
Add the drained pasta to the skillet with pancetta and toss to combine. Remove from heat and quickly stir in the egg and cheese mixture, ensuring the pasta is well coated.
5
Add Peas and Prosciutto
Gently fold in the English peas and sliced prosciutto. Season with salt and pepper to taste.
6
Serve
Plate the carbonara and garnish with local pea shoots. Serve immediately.