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Carbonara-Style Penne

Carbonara-Style Penne

with Crispy Pancetta and Peas

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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.

Allergens:EggsWheatMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Lemon

2 unit

Eggs

(ContainsEggs)

4 ounce

Pancetta

6 ounce

Penne Pasta

(ContainsWheat)

4 ounce

Peas

4 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pot
Zester
Medium Pan
Paper Towel
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

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.