One Pot Carbonara with Pancetta & Peas
This easy-to-make dish should be in every pasta lover's recipe box. It's simple to prepare, cheesy, delicious, and only takes one pot to nourish the body and the soul.
Servings: 6
Calories: 387kcal
Ingredients
- 1 tsp oil or butter
- 1 package pancetta, chopped
- 32 oz chicken stock
- 1 lb spaghetti
- 4 large garlic cloves, minced
- 1 cups frozen peas
- .5 cups heavy cream, plus more for thinning
- 2 egg yolks
- .5 cups cup parmesan, plus more for garnish
- fresh parsley and/or baby greens for garnish
Instructions
- 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.
- 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.
- 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.
- Garnish with parsley, baby greens, and/or parmesan and enjoy!
Nutrition
Serving: 1g | Calories: 387kcal | Carbohydrates: 47.4g | Protein: 18.4g | Fat: 14g | Saturated Fat: 6.6g | Cholesterol: 156mg | Sodium: 761mg | Fiber: 1.5g | Sugar: 1.7g