Pea and pancetta spaghetti

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


5 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic
1-2 fresh red chillies, depending on how hot you want it, finely chopped
2 x 140g (4½oz) packs Cubetti di Pancetta
450g (1lb) spaghetti
6 medium egg yolks
100g (3½oz) freshly grated Parmesan cheese
250g (9oz) frozen peas
½ tsp freshly ground black pepper


1 Fill a large saucepan with water, cover with a lid and place over a medium-high heat to bring to the boil.

2 While the water heats up, put the olive oil, onion, garlic and chilli into a large frying pan and place it over a low to medium heat for 5 minutes, then add the pancetta. Cook for a further 5 minutes.

3 Once the water comes to the boil, add the spaghetti and set a timer for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together.

4 With 3 minutes left before the spaghetti is cooked, whisk together the egg yolks, Parmesan and a ladle of the spaghetti cooking water.

5 With 1 minute to go before the pasta is cooked, take the pancetta and onions off the heat and add the frozen peas.

6 Strain the pasta and return it to the saucepan. Add the contents of the frying pan and mix together. Add the black pepper and the egg and cheese mixture and allow to sit for 2 minutes. Stir thoroughly to incorporate everything then serve with some grated Parmesan sprinkled on top.

Recipe and image courtesy of Heston Blumenthal and


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