Spaghetti Carbonara with Peas

By Angela Hartnett From the book A Taste of Home: 200 Quick and Easy Recipes
Spaghetti Carbonara with Peas

I like to add peas to my summery version of this classic.

For how many? Serves 4


  • 375g dried spaghetti
  • 250g frozen peas, defrosted
  • 2 whole eggs
  • 150ml double cream
  • 50g chopped pancetta
  • 1 tsp olive oil
  • 1 tsp chopped flatleaf parsley
  • 50g parmesan cheese
  • salt and freshly ground black pepper


Bring a large pan of salted water to the boil. Add the spaghetti and stir. Cook according to the packet instructions, until the pasta is al dente. About 30 seconds before the end of the cooking time, add the peas to warm through.

Meanwhile, beat the eggs with the cream in a bowl. Sauté the pancetta in a pan with the olive oil.

Drain the pasta and peas and put them back in the pan. Add the pancetta, then pour in the eggs and cream and put the pan over the heat for 30 seconds–1 minute. Season and finish with the parsley and Parmesan. Serve immediately.

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