Lemon Pepper Carbonara

Whole Wheat Lemon Chive Spaghetti Carbonara
Serving Size:  2-3


1/2 lb. Pappardelle’s Lemon Pepper Pappardelle
1/2 cup pancetta, roughly chopped​
1/2 cup peas, frozen
2 cloves garlic, minced
1 whole egg
2 egg yolks
2 tablespoons grated Parmesan cheese, plus additional for garnish
1/4 teaspoon black pepper
Salt & pepper, to taste


  1. In a sauté pan on medium heat, cook pancetta for about 2 minutes. Add peas and garlic. Sauté until peas are tender and pancetta is crispy, about 2 minutes. Remove from heat and set aside.
  2. In a small mixing bowl, whisk together the whole egg, egg yolks, Parmesan, and black pepper until well combined.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1-1/2 cups pasta water. Immediately, while tossing the pasta in a large bowl, slowly drizzle in a small amount of the egg mixture until the pasta is well coated in the egg mixture and a smooth sauce is formed. If the pasta mixture looks dry, drizzle in a small amount of the reserved pasta water until the desired consistency is reached.
  4. In the same bowl, toss the spaghetti carbonara mixture with the peas and pancetta. Season with salt & pepper. Garnish with desired Parmesan cheese. Serve and enjoy!