Lemony Carbonara with Peas

1. Prepare Pasta Water

Begin by salting a large pot of water and bringing it to a boil.

2. Cook Pancetta and Garlic

In a large skillet, cook the pancetta or bacon over medium heat until it is beautifully crispy, about 5 to 7 minutes. Add the sliced garlic, cooking until it turns golden, about 3 to 4 minutes, releasing its aromatic fragrance.

3. Add Peas

Stir in the peas, allowing them to brighten in color, which should take just 1 to 2 minutes. This simple step keeps the peas vibrant and fresh.

4. Cook Pasta

While the pancetta mixture is cooking, add your pasta to the boiling water and cook until al dente, about 10 to 12 minutes. Once the pasta is perfect, drain it, reserving some of the cooking water.

5. Mix Eggs and Cheese

In a large bowl, thoroughly mix the grated Parmesan, eggs, and freshly ground black pepper. This will form the base of your creamy carbonara sauce.

6. Combine Pasta with Egg Mixture

Quickly add the hot, drained pasta to the egg and Parmesan mixture, stirring vigorously. The heat from the pasta gently cooks the eggs, transforming them into a silky sauce without scrambling.

7. Add Pancetta Mixture and Lemon

Now, fold in the fragrant pancetta mixture, along with the lemon zest and freshly squeezed lemon juice. These final touches infuse the dish with a bright, zesty flavor that elevates this classic to something truly special.

8. Serve

Serve your Lemony Carbonara with an extra sprinkle of Parmesan, a touch more lemon zest, and some freshly ground black pepper.