Carbonara-Style Penne
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Carbonara-Style Penne

Carbonara-Style Penne

with Crispy Pancetta and Peas

You may know that carbonara sauce is great at bringing creamy, rich, and smooth personality to pasta. But did you know that making it is dead simple too? In our version, we take pancetta (that’s Italian bacon) and give it a quick crisping in the pan before folding it into al dente penne, tender peas, and a Parmesan egg sauce. Peak porky pasta goodness has been reached.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

2 unit


1 unit


2 unit


(Contains Eggs)

4 ounce


6 ounce

Penne Pasta

(Contains Wheat)

4 ounce


4 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber9 g
Protein35 g
Cholesterol275 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot
Medium Pan
Paper Towel
Slotted Spoon



Wash and dry all produce. Bring a large pot of salted water to a boil. Trim, then thinly slice scallions, keeping greens and whites separate. Zest 1 tsp zest from lemon, then cut into wedges. Separate egg yolks from whites. Place yolks in a large bowl (discard whites or save for another use).

Cook Pancetta

Heat a medium pan over medium-high heat. Add pancetta and cook, stirring occasionally, until nearly crisp, 3-5 minutes. Add scallion whites and cook, tossing, until softened and pancetta is fully crisp, 1-2 minutes more. Remove from pan with a slotted spoon; set aside on a paper-towel-lined plate.

Boil Pasta and Peas

Once water is boiling, add penne to pot. Cook, stirring occasionally, until just shy of al dente, about 8 minutes, then add peas. Continue cooking until peas are warmed through and pasta is al dente, about 2 minutes more. Scoop out and reserve ½ cup pasta cooking water, then drain.

Prep Sauce

While pasta boils, add sour cream and half the Parmesan to bowl with egg yolks. Whisk or beat vigorously with a fork until well-combined. As soon as you’ve scooped out pasta cooking water, add 3 TBSP of it to egg yolk mixture and whisk vigorously to combine and heat through.

Toss Pasta

Add drained penne and peas to bowl with sauce immediately after draining, followed by pancetta, half the scallion greens, and 1 TBSP butter. Toss to combine and thoroughly coat. (TIP: If mixture seems dry, add more pasta cooking water—start with 2 TBSP and go up from there.) Season generously with salt, pepper, and a squeeze or two of lemon juice.

Plate and Serve

Divide penne mixture between plates. Sprinkle with remaining Parmesan and scallion greens. Sprinkle with lemon zest and serve with any remaining lemon wedges on the side for squeezing over.

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