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Recipe: Pasta Carbonara with Fresh Spring Peas & Bacon

Fresh peas in the grocery store always mean Spring is here! To celebrate this delicious vegetable, why not make a delicious carbonara pasta? Delicious with a Sancerre from France or a Fresh Sauvignon Blanc from New Zealand.

Pasta Carbonara


1 Bag of Fresh Spring Peas (frozen if you can't find them)

1 yellow onion

2 cloves of garlic

1/4 cup of fresh Italian parsley

4 eggs

1/2 cup of 2% milk

1 package of thick cut bacon

1 pkg of Linguine Pasta

1 1/2 cups of Parmesan Cheese




1. In a large pot, bring water to boil for pasta. Salt the water generously. When the water comes to a boil, drop the pasta and cook for 10 minutes.

2. Cut bacon into small 1/2 inch pieces, heat a frying pan and add the bacon, cook until crispy. Then remove the bacon from the bacon grease (leave it in the pan) and put to the side.

3. Cut onion into a fine chop and mince the garlic, add it to the bacon grease and until the onion begins to caramelize. Add the fresh spring peas and cook until the peas slightly turn a darker green (about 5 minutes).

4. In a large serving bowl, combine the eggs, milk, parmesan cheese and parsley, whisk together until combined (don't over whisk).

5. Slowly add the peas and onions to the egg mixture to begin tempering the eggs (we don't want scrambled eggs here).

6. Use a pasta ladle and add the cooked linguine to the egg and pea mixture slowly. Make sure to continue stirring. The heat from the pasta will cook the eggs and create a creamy sauce. Add the bacon and pepper to taste.

Wine Pairings:

2015 Les Baronnes Sancerre

2013 Cloudy Bay Sauvignon Blanc

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