Apr 6, 2020

Bucatini Carbonara with Bacon & Peas

Prep Time: 5 mins
Cook Time: 20 mins
This version of the popular Italian pasta dish is made with bacon ends and peas and finished with green onions for a more “down home” taste. It’s inspired by my favorite iteration of the recipe from Gusto, the now closed Italian restaurant on West 3rd in Los Angeles.

jump toRECIPE

Bucatini Carbonara with Bacon & Peas

This version of the popular Italian pasta dish is made with bacon ends and peas and finished with green onions for a more “down home” taste. It’s inspired by my favorite iteration of the recipe from Gusto, the now closed Italian restaurant on West 3rd in Los Angeles.

It is about as easy as cacio e pepe but with the addition of eggs and bacon. Simple ingredients are transformed into a pasta worthy of a fine Italian restaurant. The sauce comes together from the rich yolks of the eggs, fat from the cooked down cubes of bacon and a blend of Pecorino Romano and Parmesan cheese.

I use bacon ends in this recipe but you can substitute ¼ pound thick-cut bacon, 4 ounces guanciale (salt-cured pork jowl) or pancetta (Italian cured pork belly). Since the bacon is quite salty, you do not need much additional salt so wait before adding any until the pasta is tossed together, and you can taste test it.

Bucatini Carbonara with Bacon & Peas-4.jpg

While not always traditional, I like to serve my version of carbonara with the addition of peas. The vibrant spring vegetable is a fresh contrast to the fatty pork. This recipe uses bucatini, the tube-like noodle rather than spaghetti (which works as a substitute), with an additional egg yolk on top mixed in just prior to serving, and green onions.

Bucatini Carbonara with Bacon & Peas-16.jpg

Bucatini Carbonara with Bacon & Peas-37.jpg

Bucatini Carbonara with Bacon & Peas-25.jpg

Bucatini Carbonara with Bacon & Peas

Print Pin
Prep Time 5 mins
Cook Time 20 mins
Serves 4

Ingredients:

For the carbonara:

  • 2 large eggs
  • 4 large egg yolks
  • ½ cup freshly grated Pecorino Romano cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ½ pound bacon ends, chopped into ¼” cubes (or thick-cut bacon, guanciale, pancetta)
  • 1 cup shelled English peas
  • ¾ pound bucatini or spaghetti
  • Kosher salt, as needed

For serving:

  • Freshly grated Parmesan, as needed
  • 2 green onions, thinly sliced
  • 4 egg yolks (optional)

Instructions:

For the carbonara:

  • In a medium mixing bowl whisk together the eggs, egg yolks until they fall like ribbons from the whisk. Then whisk in the pecorino, Parmesan cheese and pepper and set aside.
  • Heat a large Dutch oven over medium heat, add the olive oil and heat through. Add the bacon and cook, stirring occasionally, until crisp and golden brown, about 7 minutes. Remove the bacon to a paper towel-lined plate to drain and return the pot to heat. Add the peas and cook until bright green and tender, about 1 minute. Remove the peas to the bowl with the bacon and set aside.
  • Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 7 minutes. Set aside 1½ cups of the pasta water then drain.
  • Add the pasta and ½ cup of the reserved pasta water to the Dutch oven over low heat, tossing to coat the noodles until warmed. Remove from heat.
  • Whisk ½ cup of the remaining pasta water into the egg mixture then slowly pour into the pasta mixture, tossing the pasta constantly with tongs until the cheese has melted and the egg sauce thickens to the consistency of heavy cream. Add more pasta water if needed. Add the bacon and peas back to the pot and toss to combine.

For serving:

  • Divide the bucatini carbonara among warmed pasta bowls. Top with additional Parmesan cheese and green onion. Add an egg yolk to the middle of each bowl, if using.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating