Bucatini Carbonara with Bacon & Peas

bucatini carbonara with bacon and peas topped with egg yolk.

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.

Course pasta

Cuisine Italian

Prep Time 5

Cook Time 20

Servings

Calories 974kcal

Author Kylie Mazon-Chambers

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)

US Customary - Metric

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 or pot 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.

Nutrition