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!)
More Easy Pasta Recipes
Garlic Spaghetti
Creamy Mac and Cheese
Easy Alfredo Sauce
Easy Parmesan Pasta
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Pancetta Pasta with Peas
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian
Description
A twist on pasta carbonara – spaghetti with pancetta and peas, served with a sunny-side up egg on top!
Ingredients
- 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
Instructions
- 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.
Recipe Notes:
slightly adapted from Poor Girl Gourmet
Keywords: pancetta pasta
Katrina says
Love this! That cookbook sounds really great too!
Barbara says
The book looks excellent, Deborah. Your photo is perfect…shows off the dish beautifully. Makes me want to make it right away!
corina says
Wonderful recipe!Looks great!
Joanne says
I love a good carbonara that doesn’t make you feel weighed down! They are too few and far between!
Tara @ The ButterDish says
How ironic this cook book was in my Suggested items” yesterday in my Amazon account. I was curious and saw it received wonderful reviews.
This dish looks so simple and delicious Deborah. I think I’m going to have to pick it up.
Thanks for being part of my ironic moment of the day 🙂
kankana says
The egg .. the yolk .. such perfect color and such beautifully clicked.
I never ate pasta with egg before ! Need to bookmark this .
Bev Weidner says
That gooey egg yolk is seriously making me so happy to look at. I could stick a straw right in it.
Heather of Kitchen Concoctions says
I absolutely love carbonara. This twist looks fantastic!
Carrie@bakeaholicmama says
The egg on top is genius! Makes it look so much prettier. I love love love a good pasta carbanara…. I don’t have any pancetta… but I have bacon. I think I might make this for dinner this week. I like the idea of an added kick from the red pepper.
Abby says
All of these dishes look amazing! I’ve tried to make my own carbonara many times, but I’ve always struggled with getting the consistency right. THIS is a dish I can make!
Rosa says
That is scrumptious pasta dish! The fried egg is cooked to perfection.
Cheers,
Rosa