Spring Carbonara

While many an Italian wouldn't think twice about modifying such a time-honoured recipe, we've been gifted with some fantastic peas this year and those along with some green garlic offer some non-intrusive ingredients who complement salty cheese and cured pork absolutely perfectly!

Preparation time 15 minutes

Cooking time 25 minutes

Serves 2-3 people

INGREDIENTS 100g Guaniale 250g Linguine 4 eggs 50g grated parmesan 1 teaspoon freshly ground black pepper 250g fresh peas 1 stalk spring garlic

EQUIPMENT Chopping board and knife Medium sized pot Saute or frying pan Rubber spatula or wooden spoon Strainer, sieve or colander Mixing bowl Cheese grater


1. Begin by slicing the guanciale into strips roughly half a centimetre thick. Remove the fresh peas from their pods by squeezing them open and reserve. Slice the spring garlic into thin slices. Crack the eggs open and for 3 of them, separate the yolk from the white. You need 3 yolks and 1 whole egg for this recipe. Reserve the extra 3 egg whites for another preparation. 

Making a pavlova is a great way to utilize spare egg whites. 

2. Place a saute pan over medium heat and add the sliced guanciale to the pan, as the pan heats up the fat will begin to render out. Turn the guanciale as necessary until all sides are crispy and a lot of the fat has rendered out. Remove the guanciale from the fat and allow to drain on some paper towel. Add the green garlic to the pan and cook until lightly coloured. Remove from the pan and drain with the guanciale. Reserve any fat leftover in the pan.

3. Add most of the grated cheese to a mixing bowl (reserving some to garnish the pasta at the end) and add the 3 egg yolks and the whole egg. Add around a teaspoon of freshly ground black pepper and the residual fat from cooking the guanciale. Combine with a fork or whisk. 

4. When you are ready to cook the pasta, half fill a medium sized pot with water and place over high heat until the water comes to a boil. Add enough salt until the water tastes salty, not quite as salty as the sea, but close! Allow the salt to dissolve and add the pasta. Gently stir to ensure that the linguine are submerged and don’t stick together. Cook for 9 minutes or until the pasta is almost cooked, add the peas and cook for another 2-3 minutes or until the peas are tender and the pasta is al dente.

5. Add a ladleful (roughly 50ml) of pasta water to the mixing bowl with the eggs, cheese and pepper and stir to combine. 

6. Drain the pasta and reserve a cup of the cooking water just in case. 

7. Add the pasta back to the pan but keep the pan off the heat.

8. Pour the cheese and egg mixture over the pasta and stir using a rubber spatula to combine for 2-3 minutes or until a beautiful sauce consistency is achieved. 

9. Add half of the guanciale and spring garlic and stir for 1 additional minute, loosening up the pasta with a few drops of pasta water if necessary. 

10. Garnish with the remaining guanciale, green garllic, freshly ground black pepper and grated Parmesan. 

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