Farfalle Carbonara with Pancetta and Peas
April showers bring May flowers!
And thank God for the rain that we’ve received before things dry out in the summer here in the Southeastern region of the U.S.A.!
I really appreciate gentle rain showers and thought they were a delightful inspiration to create a recipe. Well, spring peas seemed to be popping up on my brain, so I put my culinary thinking cap on to satisfy this feeling! Since I’ve got a pantry full of pasta that I need to use plus some cream and peas already in the frig, all I needed for a delicious, fresh spring pasta recipe was some pancetta.
Not a problem, since I was easily able to pick some freshly sliced pancetta up on the way home from the office today.
To increase the smiles on our faces over this recipe: I decided t0 really increase the amount of pancetta for this recipe! I’ve got a husband who prefers meat over pasta, so I met him half way by adding more pancetta.
It was wonderful!
I added cream, because I figured, “why not?”.
Next, I added the classic Carbonara herb of Italian Parsley.
Finally, I needed to add some extra freshly-cracked sea/kosher salt and black pepper at the end when tasting the final results (even though I don’t need salt for my health). This recipe certainly required it for enhanced flavor!
I also recommend that the next time I make this to saute’ 2 or 3 cloves of garlic in the pancetta fat after the pancetta is cooked. This time I drained the fat, since I certainly don’t need it in my nutrition. But it would be nice to complete this recipe with more golden garlic blended in. I think I would also use half Pecorina-Romano and half Parmigiano cheeses the next time, instead of all Parmigiano cheese alone, just for a flavor that I prefer.
Farfalle Carbonara with Pancetta & Peas
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- 1 lb. farfalle pasta (bow ties)
- 1 jumbo egg
- 4 oz. heavy cream (changed from 3.5 oz – I mean what’s an extra ounce?)
- sea salt and freshly ground black pepper
- 12 rashers of pancetta, roughly sliced (I used 1/2 lb. chopped into chunks)
- 3 handfuls of fresh or frozen peas
- 2 sprigs of fresh mint leaves (I eliminated this since we’re not crazy about mint with pasta)
- 2 handfuls of freshly grated Parmesan cheese
- 2 Tbsp. fresh Italian parsley, chopped (I added this, since it is classic in Carbonara)
- more salt and pepper to taste (it needs it!)
- Bring a large pan of salted water to the boil, add the farfalle, and cook for 10 minutes or until al dente (farfalle noodles take a little bit longer than spaghetti noodles).
- Whisk the egg in a bowl with the cream, salt and pepper.
- Place the pancetta into a another large frying pan and cook until crispy and caramel brown.
- When the farfalle is nearly cooked, add the peas to the pasta and water for the last minute and a half.
- When cooked, drain in a colander, saving a little of the cooking water.
- Add the pasta and peas to the pancetta.
- Add the egg and cream mix to the pasta, peas and pancetta mixture. What’s important here is that you add it while the pasta is still hot. This way, the heat of the pasta cooks the eggs and creates a silky smooth sauce.
- Add the Parmesan cheese and gently blend everything together.
- Add the Italian Parsley and once again blend gently (original recipe calls for mint).
- Toss together and loosen with a little of the reserved cooking water if necessary.
- Season with salt and pepper . . . just a note: it really needs this!
- Serve as soon as possible while hot.
Looks Yummy! Thanks for sharing.
This recipe is making me miss eating meat! Pasta with peas and pancetta was one of my favorite dishes when I used to eat meat. I’m still looking for some sort of replacement.
I can’t wait until spring really hits here in NYC. I’m looking forward to peas, and strawberries! Those two ingredients just scream spring to me.
Grace, I admire your discipline. I just can’t quite eliminate pork. I hope you find a good replacement!
Oooooh, I’m in love! Husband’s a pea disliker, so it would be green beans; but looks delicious.
Cara Roz, I certainly would love such a beautiful dinner !
And I’d love to serve it to you in my home, Natalia!
That is a gorgeous dish…pile my plate extra high please 😀
Will do! Gladly!
After the saddest of news today for my two boys dad, you actually gave me a reason to want to eat something and this is it… lovely colorful and I know its awesome because you made it!
I’m sorry about the sad news that you received Claudia. I’m glad to listen anytime!
This is a totally awesome looking dish! the colors are stunning!
I love carbonara – such comfort. One of my Italian friends calls it ‘breakfast in a bowl’. The addition of peas is inspired. I can’t wait to give this a try.
The addition of spring peas gives me hope that spring will arrive no matter what the pesky North Wind says. Rich enough for my cold spring, enticing enough any day of the year.
So very well said, Claudia! I agree!
Sounds and looks delectable. Yummy yummy yum yum yum
All that extra pancetta and those beautifully fresh peas (and cream) combine to make a dish I wish I were eating tonight.
Grazie Linda! You’re such a great cook, I am honored by your comment!
Such a fresh and spring-like dish and a great combination of flavors. Great pick.
Love the twists and turns in this pasta dish Roz!
Literally one of my favorite dishes ever and I make it all the time for everything. I love your version of it though and next time I am going to try yours instead!i bet it is killer good!
It’s a staple in our house too. It’s just so easy and yummy!
Thanks for the invite to follow you. I am. What a nice blog. I cruised for a minute and am looking forward to these yummy recipes. And beautiful gardens too. Looking forward to our friendship. Have a great day.
Good Morning Roz,
I wanted to stop by and Thank You for your kindness. Your kind words have been a comfort to me and I will carry them in my heart. Thank you for caring and remembering me.
You are so welcome, my friend.
This is a stunning meal, Roz! A little extra splash of cream is always welcome. Looks gorgeous.
P.S. So glad to hear that you’re okay. The storms that passed through the Carolinas were terrible. Hope you didn’t have any damage on the acreage.
Lovely dish, I could eat this as a nice weeknight meal…all week that is! ha
This is one of my favorites! Beautifully presented! Hugs and please stop by and enter my latest giveaway to win a gorgeous dress.
Will do, Katherine!
What a great way to eat farfalle – your picture is very inviting. I’ll take the pasta over the pancetta any time though.
I just love this kind of dish and appreciate your telling what you’d do differently. I know you’re somewhere in the Carolina’s – are you close enough to consider attending our blogger party?
You’re welcome Larry!
This is my favorite dish of all time, however I’ve never made it at home. Plus, I love anything with pancetta in it. I will give this recipe a try immediately!
That is the recipe I chose too this week 🙂 However mine was not a success. I found it blah. I should have tweaked it like you. I was so sure it was going to be great that I made the whole recipe and now, we still have leftovers 🙂
Thanks for stopping by my blog (and sorry to see what happened about your picture above)! This dish is beautiful. It screams spring to me with the little bits of green peas sticking through. Delicious!
I have stumbled into heaven! I was searching for unique recipes, found Foodbuzz and then you! Needing napkin to wipe chin. Regretfully I do not have all the ingredients for this dish, but going to make it soon. Looking forward to reading more of you recipes and others on the incredible site.
Wow, how kind of you to say! I’m glad you found my blog too! Welcome Sue!
Love the creamy carbonara and green peas looks jewels. Thanks for sharing with Hearth and soul blog hop.
This recipe looks delicious.
Your carbonara looks so creamy!!! And your photos look so professionally done. Do you hire a photographer to do your shots? Very nice!
Yes! this is a winner, and a staple at my home. so simple and so perfect. mmhhh.
True for my home too, Bianca!
Added browned pine nuts . . . Amazing and super easy
What a fabulous addition to this recipe, Nicole! I’ll certainly do that too!
The pancetta, the better 🙂 This looks rich and mouthwatering!
So true! Bring on more pancetta or guanciale!