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Pea and pancetta carbonara

Peas, pasta and pancetta mixed with creamy carbonara sauce… It doesn’t get much better for an inexpensive, crowd-pleasing supper.

Prefer pastry to pasta? Then we’ve got a recipe for you, try this pancetta pea and cheddar tart.

Peas, pasta and pancetta mixed with creamy carbonara sauce… It doesn’t get much better for an inexpensive, crowd-pleasing supper.

Prefer pastry to pasta? Then we’ve got a recipe for you, try this pancetta pea and cheddar tart.

Ingredients

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Heat the grill to medium-high. Put the pancetta on a baking tray lined with foil, then grill for 2 minutes on each side until golden and crisp. Set aside to cool.
Heat the oil in a large saucepan over a low-medium heat and cook the onion for 8 minutes until softened (don’t let it brown). Add the garlic and cook for 2 more minutes, then turn the heat very low.
Meanwhile, cook the pasta until al dente according to the packet instructions, then drain well, reserving a ladleful of the cooking water.

Add the beaten eggs and most of the parmesan to the onion, stirring for 1 minute. Add the peas, pasta, a pinch of salt and a good grinding of pepper. Turn up the heat slightly and cook, tossing, for 2 minutes. Add a splash of the reserved cooking water if the pasta looks dry. Crumble over the pancetta and sprinkle over the parsley. Top with the remaining parmesan to serve.