Fettuccine Carbonara with Peas

Pat Duran


This is one great recipe- as seen on CBS cooking segment, with Bill Telepan...love all the ingredients and it is so simple and I love pasta prepared this way..hope you make this one soon.


★★★★★ 1 vote

5 Min
15 Min
Stove Top


  • 2 Tbsp
    extra virgin olive oil
  • 2 large
    eggs, scrambled
  • 4 oz
    pancetta,guanciale or bacon-sliced ribbon thin or squares
  • 2 clove
  • 1 c
    sweet cooked peas
  • 1/2 c
    chopped parsley
  • 1/4 c
    vegetable or chicken stock or water or wine
  • 2 Tbsp
  • 6 oz
    fresh fettuccine
  • garnish
    with grated parmigiana

How to Make Fettuccine Carbonara with Peas


  1. Add 1 Tablespoon of the olive oil to a small skillet; add the eggs and a bit of salt to season eggs; with a spatula fold the eggs to scramble until set; about 2 to 3 minutes. Remove from pan into a bowl and break up to small pieces; set aside.
  2. Place the remaining olive oil in a large sauté skillet with the pancetta, cook on medium/high heat, until pancetta is golden brown. Add the garlic and cook until toasted golden brown,do not burn.
  3. Add the stock (or water or wine),peas and butter and cook until a glaze is present, about 2 minutes.
    Cook fettuccine in lightly salted water for about 2 to 3 minutes(for fresh) or 8 minutes in boiling water for store bought type)Do not drain ( the starch helps to thicken the sauce).Add pasta to peas and cook 30 seconds on high heat.Add prepared egg, parsley and adjust seasoning if necessary. Add grated cheese to each serving.. Enjoy!

Printable Recipe Card

About Fettuccine Carbonara with Peas

Course/Dish: Pasta Vegetables Pork
Main Ingredient: Pasta
Regional Style: Italian

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