Spaghetti with carbonara and peas

This spaghetti with carbonara and peas recipe contains just a handful of ingredients and is less than 500 calories per serving – the perfect quick, simple and healthy midweek dish.

spaghetti with carbonara and peas
Tara Fisher

SERVES 4

493 CALS PER SERVE 

300g spaghetti
100g frozen peas
75g diced pancetta
3 large eggs
60g pecorino romano cheese, grated
salt and pepper
2 tbsp roughly chopped parsley, to serve 

1.  Bring a saucepan of water to the boil, add salt and cook the pasta for 9 minutes or until al dente. Add the peas 2 minutes before the end of the cooking time. Drain, reserving some of the pasta water. 

2. Meanwhile, warm a large, deep frying pan over a medium heat and cook the pancetta for 2-3 minutes. 

3. Whisk the eggs and cheese together with a pinch of salt and pepper. Set aside. 

4. Add the pasta and peas to the pan of pancetta and give it a good stir. Remove from the heat and slowly stir the egg and cheese mixture into the pan using tongs or a pasta fork, coating each strand, being careful not to let it curdle. Add a little pasta water to thin it out and make a shiny sauce. 

5. Serve, sprinkled with the chopped parsley. 


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