Creamy Lemon Carbonara with Peas

This Creamy Lemon Carbonara with Peas offers a delightful twist on the classic Italian favorite. The rich, velvety sauce made with eggs and cheese is brightened by zesty lemon and complemented by sweet green peas, adding a pop of color and freshness. Perfectly cooked spaghetti binds these flavors together, making this dish both comforting and refreshing, while still being respectful of traditional carbonara principles.

Ingredients:

• 400g spaghetti
• 150g pancetta, diced
• 2 large eggs
• 100g Pecorino Romano cheese, grated
• 1 lemon, zested and juiced
• 150g frozen peas
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
3. In a bowl, whisk together the eggs, grated Pecorino Romano, lemon zest, and lemon juice. Season with salt and pepper.
4. Once the spaghetti is cooked, reserve a cup of pasta water and drain the rest. Quickly add the hot spaghetti to the skillet with pancetta and remove from heat.
5. Pour the egg mixture over the spaghetti and toss quickly, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta evenly.
6. Stir in the frozen peas and mix until they are warmed through. Adjust seasoning with salt and pepper as needed.
7. Serve immediately, garnished with fresh parsley and extra Pecorino Romano cheese if desired.