A twist on pasta carbonara, this Pancetta Pasta with Peas is served up with an egg on top!
Normally, today I would just post a review of this month’s Cookbook of the Month – Poor Girl Gourmet. But I found myself not wanting to put the book back on my shelf quite yet, so here I am with a 5th recipe!!
I seriously had so many recipes bookmarked from this book, and I knew I wanted this last one to be a good one. And really, you can’t go wrong with pasta! The bonus was that I had everything for this dish on hand except the pancetta. I almost always have bacon on hand, and I really think that would be a delicious substitution, but I did go for it and I bought some pancetta to make this recipe.
I love a good carbonara. And reading through this recipe at first, I thought it was going to be your normal carbonara, but with a kick added in from some red pepper flakes. But when I read through the recipe, I knew I wanted to make this. Instead of making a sauce with the egg in the pasta, you serve a sunny side egg on top. Yes, kind of brilliant, isn’t it?
I love a good, runny egg, and every bite of this meal was heavenly for me. You would never imagine that a small list of ingredients could make something so delicious. And it didn’t feel super heavy like some pasta dishes can feel. This was absolutely delicious – and I can totally see myself turning to this recipe on nights that I don’t have any meals planned. Yum!
Recipe Rating: 9 out of 10 (recipe at the bottom of the post!)
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A twist on pasta carbonara – spaghetti with pancetta and peas, served with a sunny-side up egg on top!
- 1 pound spaghetti
- 5 tablespoons extra-virgin olive oil
- 1/2 pound thinly sliced pancetta, cut into roughly 1-inch squared
- 1 small onion, diced
- 1/2 teaspoon red pepper flakes
- 2 cups peas
- kosher salt
- freshly ground pepper
- 4 large eggs
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve 1 1/2 cups of the starchy cooking water.
- Meanwhile, heat 3 tablespoons of the olive oil over medium heat in a large saute pan or skillet. Add the pancetta and cook until the fat starts to melt, 5 to 6 minutes. Add in the onion and red pepper flakes. Cook until the onion starts to become translucent, 2 to 3 minutes. Add the peas and stir to combine.
- Add 1 cup of the reserved pasta water into the saute pan. Add in the pasta and toss everything together. Reduce the heat to medium low. If the pasta starts to look like it’s drying out, add in more of the reserved water. Add salt and pepper to taste.
- In a small frying pan, heat the remaining 2 tablespoons olive oil. Add the eggs and cook until the whites are cooked, but the yolk is still runny.
- Divide the pasta evenly between 4 serving plates. Top each with a sunny-side up egg, and serve immediately.
slightly adapted from Poor Girl Gourmet
Keywords: pancetta pasta