Spaghetti Carbonara with Peas
Spaghetti Carbonara with Peas is a creamy Italian pasta dish made with spaghetti, eggs, Pecorino Romano cheese, cured pork (like guanciale or pancetta), and sweet green peas. It's a beloved Roman classic, though the addition of peas is a popular and sometimes debated modern variation. The sauce is uniquely created by tossing the hot pasta with the egg and cheese mixture, which cooks gently from the residual heat.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the pasta and rich in fat from the cheese and pork, with a good amount of protein from the eggs and meat. A typical serving provides significant energy, along with key nutrients like calcium and phosphorus, and contains approximately 600-750 calories.
Nutrition breakdown
| Calories | 650 kcal |
| Protein | 30 g |
| Carbs | 65 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Calcium | 350 mg |
| Phosphorus | 400 mg |
| Selenium | 45 mcg |
| Vitamin B12 | 1.5 mcg |
| Iron | 3.5 mg |
| Potassium | 450 mg |
| Vitamin A | 250 mcg |
| Zinc | 3.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Authentic Carbonara is famously made without any cream; its luxurious texture comes solely from the emulsion of eggs, cheese, and starchy pasta water. The addition of peas is a modern twist that adds a pop of color, sweetness, and a bit of fiber, making it a more balanced one-pot meal.
