Orecchiette Carbonara

Featured in the Honolulu Star-Advertiser on April 16, 2014.



Orecchiette Carbonara

  • 1/2 pound dried orecchiette pasta or any short pasta like penne
  • 1/4 cup finely chopped pancetta
  • 1 cup frozen green peas
  • 2 tablespoons light cream cheese
  • 1 tablespoon fresh lemon juice
  • 1 cup shaved Parmigiano-Reggiano cheese, divided
  • 3 large eggs, hard-boiled and coarsely chopped
  • Lemon zest to garnish, optional


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, about 10 to 12 minutes. Drain pasta, reserving 1 cup of the pasta cooking water. In a large skillet over medium heat, cook pancetta until crisp and browned, about 7 minutes. Drain fat, add peas; heat until warmed through. Add cooked pasta, cream cheese, lemon juice and 1/4 cup of reserved pasta water; toss to coat. Stir in 3/4 cup of Parmesan; stir to combine. Add more pasta water as needed.

Transfer pasta to a serving bowl. Garnish with chopped eggs, remaining Parmesan, and optional lemon zest. Makes 3 servings.

Approximate Nutrient Analysis per serving:
570 calories, 21 g fat, 10 g saturated fat, 230 mg cholesterol, 800 mg sodium, 64 g carbohydrate, 4 g fiber, 7 g sugar, 33 g protein


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