One Pot Carbonara with Pancetta & Peas

One Pot Carbonara with Pancetta & Peas


  • 1 tsp. oil or butter
  • 1 package pancetta, chopped
  • 32 oz. chicken stock
  • 1 lb. spaghetti
  • 4 large garlic cloves, minced
  • 1 cup frozen peas
  • ½ cup heavy cream, plus more for thinning
  • 2 egg yolks
  • ½ cup parmesan, plus more for garnish
  • Fresh parsley and/or baby greens for garnish
  1. In a Dutch oven, heat oil over medium-high heat and cook pancetta until crispy. Remove from the pot onto a paper-towel lined plate and set aside.
  2. Pour chicken broth into the same pot, cover and bring to a boil. Once boiling, add pasta, garlic and peas and cook uncovered until the pasta is al-dente and the broth is almost gone, about 9-10 minutes.
  3. Stir in heavy cream, egg yolks, and parmesan. Add back the cooked pancetta. Feel free to thin it with a little extra heavy cream if the sauce thickens too much before serving.
  4. Garnish with parsley, baby greens, and/or parmesan and enjoy!