Lighter Spaghetti Carbonara with Peas
Silky, cheesy spaghetti with crispy pancetta and sweet peas, made the Roman way with eggs and cheese, no cream. Ready in the time it takes to boil pasta.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 10 oz Whole-wheat spaghetti
- 3 oz Pancetta, diced
- 2 Eggs
- 1 Egg yolk
- 1/2 cup Grated Pecorino Romano or Parmesan
- 1 cup Frozen peas
- 1 tsp Extra-virgin olive oil
- 1 tsp Black pepper, freshly ground
Directions
- Cook the spaghetti in salted water, adding the peas for the last 2 minutes. Save 1 cup of pasta water, then drain.
- Meanwhile, cook the pancetta in the oil over medium heat until crisp, 5 to 6 minutes. Turn off the heat.
- Whisk the eggs, yolk, cheese and pepper in a bowl.
- Add the hot pasta and peas to the pancetta skillet (heat off). Pour in the egg mixture and 1/3 cup pasta water and toss quickly for 1 to 2 minutes until creamy, adding more water as needed so the eggs thicken without scrambling.
Calorie breakdown
Spaghetti 250 · pancetta 75 · cheese 55 · eggs 49 · peas 30 · olive oil 10
💡 Lighter tip: Use turkey bacon instead of pancetta to save about 40 calories per serving.
Helpful for this recipe
Microplane cheese graterShop on Amazon →Pasta tongsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →