Easy Spring Carbonara Pasta Recipe

If you’ve ever been to Rome, or planning to go to eat around Rome, you will have had this delicious, creamy bacon-rich pasta.  This is an easy recipe to a classic Roman pasta dish that you can recreate back home.

Spring Carbonara (Google Images)

Spring Carbonara (Google Images)

Ingredients (serves 4)

1 pound Spaghetti

1 Egg and 3 egg yolks

4 ounces (or half-cup) of heavy cream

4 ounces of thick sliced, chopped bacon or pancetta

4 ounces of spring pea pods (While not ideal, frozen will do)

4 ounces of Freshly grated Parmesan

2 Spoonfuls of freshly chopped spring mint

Pepper to taste


1. Set a large pot of water to boil. Tip: Salt the water once boiling.

2. Meanwhile, fry up the bacon/pancetta

3. In a bowl, whisk the eggs and cream. Salt lightly and pepper somewhat generously.

4. Once bacon is fried, drain excess fat on paper towels if desired and once cooled, add to egg and cream mix along with Parmesan.

5. Once salted water is boiling, add spaghetti until cooked al dente.At the last few minutes, add the peas to cook a bit in the boiling water.

6. Drain pasta while reserving some of the pasta water.

7. In a large bowl, add drained pasta and peas and fold in the egg/cream/bacon sauce mixture. Don’t worry about the raw egg. The heat from the pasta will gently cook the egg. If the sauce is too thick, add a bit of the reserve pasta water to make it slightly creamy but not sticky or runny.

8. Sprinkle on chopped mint and pepper- serve while hot!

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