Name: Creamy Bacon and Pea Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g spaghetti (About half a standard box; substitute gluten-free spaghetti if needed.); 100 g bacon, diced (Can substitute with pancetta or prosciutto.); 1 cup frozen peas (Fresh peas okay; add a minute earlier.); 2 large eggs (Use pasteurized eggs for extra safety.); 1/2 cup grated Parmesan cheese (Can substitute with Pecorino Romano.); 2 cloves garlic, minced; to taste Salt; to taste freshly ground black pepper; 2 tablespoons olive oil (Or use the bacon fat for extra flavor.)

I first made this creamy bacon-and-pea carbonara on a rain-soaked weeknight when I needed something fast, comforting, and a little indulgent. It’s a riff on classic carbonara that swaps pancetta for everyday bacon and adds bright frozen peas for color and sweetness. Ready in about 20 minutes, it’s the kind of pasta that feels special without fuss — ideal for weeknights, last-minute guests, or when you want something reliably comforting. If you like quick, crowd-pleasing recipes, you might also enjoy a sweet finish like these easy cake mix donuts for dessert.

Why you’ll love this dish

This version of carbonara is fast, budget-friendly, and forgiving. Using bacon instead of pancetta or guanciale makes it accessible at most grocery stores. The eggs and Parmesan create a silky sauce without cream, while the peas add color and a pop of freshness that balances the salty bacon. It’s perfect for busy weeknights, simple date nights at home, or feeding picky eaters who love bacon.

“Comforting, quick, and surprisingly elegant — the peas make it feel bright, and the sauce is luxuriously creamy without a drop of cream.”

Reasons to try it:

Ready in roughly 20 minutes from start to finish.
Pantry-friendly: basic staples and one frozen bag of peas.
Crowd-pleasing and kid-approved.
Easy to scale up for a family dinner.

How this recipe comes together

Start by boiling your pasta until al dente, so it has a little bite that holds the sauce. While the spaghetti cooks, crisp the diced bacon in a skillet for texture and flavor. Add garlic and frozen peas to warm through. Off the heat, toss hot pasta with the bacon-pea mixture and quickly stir in a whisked egg and Parmesan mixture — the residual heat makes a glossy, velvety sauce without scrambling the eggs. Finish with salt and pepper and serve immediately.

A quick note: to be extra safe with raw eggs, use pasteurized eggs or temper the egg mixture by slowly whisking a spoonful of hot pasta water into the eggs before combining.

What you’ll need

200 g spaghetti (about half a standard box) — substitute gluten-free spaghetti if needed
100 g bacon, diced (or pancetta/prosciutto)
1 cup frozen peas (fresh peas okay; add a minute earlier)
2 large eggs (use pasteurized eggs for extra safety)
1/2 cup grated Parmesan cheese (or Pecorino Romano)
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (or use the bacon fat for extra flavor)

Notes on substitutions:

Vegetarian? Omit bacon and sauté mushrooms or smoky tempeh instead.
For a sharper bite, swap half the Parmesan for Pecorino Romano.
If you prefer a creamier texture, add a splash (1–2 tbsp) of pasta water after tossing.

Step-by-step instructions

Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced bacon and cook until crispy and golden, about 6–8 minutes.
Stir in minced garlic and frozen peas. Cook for another 2–3 minutes until the peas are heated through and the garlic is fragrant.
In a bowl, whisk the two eggs with the grated Parmesan until smooth. For safety and creaminess, you can whisk in a tablespoon of hot pasta water to temper the eggs.
Drain the spaghetti and immediately add it to the skillet with the bacon and peas. Remove the skillet from the heat.
Quickly pour the egg-and-cheese mixture over the pasta, stirring constantly to form a creamy sauce. Add reserved pasta water a splash at a time if you need to loosen the sauce.
Season with salt and plenty of black pepper. Serve right away.

For a related homestyle comfort dish with a similar “one-skillet” spirit, see this hearty chicken and dumplings recipe.

How to serve Creamy Bacon and Pea Carbonara: A Delicious Easy Recipe!

Plate it simply: twist a portion of pasta onto warmed plates and spoon remaining bacon and peas on top.
Finish with an extra dusting of grated Parmesan and lots of black pepper.
Garnishes: chopped parsley or a few lemon zest shavings brighten the dish.
Pairings: a crisp green salad (arugula with lemon vinaigrette), crusty garlic bread, or roasted cherry tomatoes complement the richness. For wine, a unoaked Chardonnay or a light Pinot Grigio works well.

Storage and reheating tips

Refrigerate: Transfer leftovers to an airtight container and refrigerate within 2 hours. Eat within 2–3 days.
Reheating: Gently reheat on the stovetop over low heat with a splash of water or milk to loosen the sauce, stirring constantly to avoid scrambling. Microwaving works — stir halfway and add a tablespoon of water.
Freezing: Freezing is not ideal since the egg-based sauce can separate and become grainy. If you must freeze, freeze the pasta without sauce and use it within a month; reheat and refresh with a freshly made egg-and-cheese mixture.
Food safety: Because this recipe uses eggs that are not fully cooked, be cautious if serving to pregnant people, infants, the elderly, or immunocompromised guests — use pasteurized eggs or an alternative binder.

Pro chef tips

Heat control is critical: remove the skillet from the stove before adding the egg mixture. Residual heat cooks the eggs just enough to create a silky sauce, rather than scramble them.
Reserve pasta water: the starchy water is your emulsifier — use it to loosen and bind the sauce. Add a tablespoon at a time.
Crisp bacon properly: render bacon slowly over medium heat so it crisps without burning. Crispy bits add texture contrast.
Freshly grate cheese: pre-grated cheese often contains anti-caking agents and doesn’t melt as smoothly.
Make it ahead: cook the bacon and peas ahead of time and store separately; toss with freshly cooked pasta and the egg mix right before serving. For quick dessert pairing ideas, these easy cake mix donuts offer a fast sweet finish.

Creative twists

Mushroom carbonara: replace peas with sautéed cremini mushrooms and finish with thyme.
Lemon-pea brightness: add 1 teaspoon lemon zest and a squeeze of juice for a fresher profile.
Creamy but dairy-free: use nutritional yeast and a bit of aquafaba to mimic cheesy creaminess (texture will differ).
Protein swaps: use cubed pancetta or guanciale for a more traditional taste, or grilled chicken for extra heft.
Veg-forward: double the peas and add spinach to make it greener and lighter.

Your questions answered

Q: Do the eggs cook enough to be safe?

A: The technique relies on residual heat rather than direct high heat. To reduce any risk, use pasteurized eggs or temper your egg mixture by whisking in a small amount of hot pasta water before combining. If you’re serving someone high-risk, consider substituting with a light cream or a beaten mixture of pasteurized egg whites.

Q: Can I use fresh peas instead of frozen?

A: Yes. Fresh peas are lovely — add them a minute earlier than frozen so they become tender but still bright.

Q: How do I stop the eggs from scrambling?

A: Remove the skillet from the heat before adding the egg mixture and stir constantly. Work quickly and add reserved pasta water a little at a time to loosen the sauce as needed.

Q: Can I make this gluten-free or vegetarian?

A: Yes — choose gluten-free spaghetti and substitute bacon with smoked tempeh or mushrooms for a vegetarian option.

Q: What’s the best cheese to use?

A: Authentic carbonara benefits from Pecorino Romano for salt and tang. Parmesan works beautifully too; a mix of both is ideal.

Conclusion

This creamy bacon and pea carbonara is fast, flavorful, and forgiving — a perfect answer to a busy night when you want something cozy without spending hours in the kitchen. For further inspiration on similar pasta-with-peas recipes and to compare techniques, check out these helpful references: Quick Pasta alla Carbonara with Peas and Bacon – Coley Cooks and Creamy Pasta with Bacon and Peas – Mess in the Kitchen.