Pea and pancetta carbonara

Posh and creamy pasta dish.


Pea and pancetta carbonara

  • 20 minutes
  • Serves 2
  • EASY

PER SERVING 636 kcals, protein 25.1g, carbs 57.4g, fat 33.7g, sat fat 17g, fibre 4.8g, salt 1.4g.



  • linguine 150g
  • frozen peas 100g
  • diced pancetta 70g
  • garlic 1 clove, crushed
  • egg 1 yolk
  • creme fraiche 5 tbsp
  • parmesan 25g, finely grated
  • 1.Cook the linguine following the pack instructions, adding the peas for the last 2 minutes of cooking. Cook the pancetta in a non-stick frying pan until golden. Add the garlic and cook gently for a couple of minutes. Whisk the egg and creme fraiche with most of the parmesan.
  • 2.Drain the pasta and peas, keeping 3-4 tbsp of the cooking water. Tip the pasta, peas and cooking water into the pancetta pan and toss together over the heat. Take off the heat then stir through the creme fraiche mix. Season with black pepper and serve with the rest of the parmesan.