A spring-inspired take on carbonara, this version pairs Jovial Brown Rice Caserecce with crisp guanciale, sweet peas, and a bright finish of lemon and parsley. The sauce comes together the traditional way, with eggs, cheese, and pasta water, creating a silky coating that clings to every twist of pasta.

Serves: 4-6

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Instructions

1. In a large skillet over medium heat, cook the pancetta until the fat renders and the edges are crisp, 5–7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Spoon off excess fat from the pan, leaving about 1 tablespoon.
2. Add the garlic into the skillet and cook for 30–60 seconds, until fragrant. Turn off the heat. Add the cooked pancetta back to the skillet and set aside.
3. Meanwhile, bring a large pot of salted water to a boil. Add the peas to the boiling water and cook just until tender, under 1 minute. Using a slotted spoon, transfer the peas to a bowl.
4. Cook the pasta in the same water until al dente, about 10-11 minutes. Reserve about 1 cup (240ml) of the pasta water, then drain.
5. In a small mixing bowl, whisk together the eggs, egg yolk, Parmigiano Reggiano, black pepper, and lemon zest until combined. The mixture should be the consistency of a thick paste.
6. Add the hot pasta to the skillet with the pancetta and toss to coat. Fold in the peas and 1-2 tablespoons of pasta water to warm through and loosen.
7. Let the pasta cool slightly (just enough so the eggs won’t scramble), then pour in the egg mixture, tossing continuously. Add additional pasta water, a tablespoon at a time, until the sauce becomes glossy and lightly coats the pasta, about 30-60 seconds.
8. Stir in the parsley and a drizzle of olive oil. Taste and adjust with more cheese, pepper, or salt as needed.
9. Serve immediately.