Carbonara with Chicken and Peas
Carbonara with Chicken and Peas is a hearty, modern twist on the classic Roman pasta dish. It typically features spaghetti tossed with crispy pancetta or guanciale, tender chicken, sweet peas, and a rich, creamy sauce made from eggs, Pecorino Romano cheese, and black pepper. While the addition of chicken and peas is a popular variation outside of Italy, the dish's soul remains in its simple, high-quality ingredients.
🍽️ Nutrition at a glance
This dish is a balanced powerhouse, being high in both protein from the chicken and eggs, and carbohydrates from the pasta. It provides a good source of calcium and phosphorus from the cheese, and a rough calorie count is typically between 600-800 per serving, depending on portion size and ingredient ratios.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 35 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Potassium | 400 mg |
| Vitamin A | 150 µg |
| Vitamin C | 10 mg |
| Vitamin B12 | 1.2 µg |
| Phosphorus | 300 mg |
| Selenium | 25 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this version is often seen as a more substantial, family-friendly take on the traditional Carbonara, which in Italy is strictly made without cream, chicken, or peas. Nutritionally, the addition of chicken and peas significantly boosts the protein and fiber content compared to the classic, making it a more complete and filling meal.
