Pasta carbonara with English peas from Six Seasons: A New Way with Vegetables (page 87) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Ezair92 on April 02, 2025

    This was excellent.I didn’t change a thing

  • Happykikkers on February 10, 2025

    Taste was good and this was easy to come together except for some user errors. My pan was too hot and I didn't temp the eggs correctly. So I basically ate spaghetti with scrambled eggs and peas. Still good tho!

  • bernalgirl on February 12, 2022

    Easy and delicious, I added generous grinds of pepper in the final stages of cooking the pancetta so it toasted a bit, and then to finish, and also added Aleppo pepper. My whole family loved it, I’ll be making this again.

  • sharone7 on June 17, 2021

    This was pretty easy but I'd say it makes more than two servings (maybe even up to four?). It benefits from lots of freshly ground pepper.

  • Tweedles81 on March 06, 2019

    This was a good recipe. It was very quick and easy to make - ideal for a weeknight! I used whole wheat spaghetti and ended up seasoning it with a lot more salt and pepper and cheese. I also added Aleppo pepper. The final flavors were subtle but addictive. I might make this again if I find myself with a lot of peas on hand.

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