Fettuccini Carbonara with Peas and Prosciutto

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I recently took a super fun cooking class at thefoodieschool.com where we made this amazing dish! The recipe is so simple, and super easy to make at home.

See all the delicious parts below!

Fresh Pasta


  • 1 Pound Semolina Flour
  • 5 Eggs (or 1 Cup depending on the size of the eggs)
  • 1/2 oz. Olive Oil
  • Water as needed


Mound the flour on a work surface. Make a well in the center and add the eggs and oil. Working from the center outward, gradually whisk the flour into the eggs with a fork to make a dough.

When dough is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour is incorporated, add more flour, a sprinkle at a time. Knead well for at least 15 minutes by hand or 10 in the mixer fitted with the dough hook.

Wrap dough in plastic and let it rest at least 30 minutes to let the gluten strands relax.

Cut the dough into 3-5 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after the first pass and then twice through.

Working with one piece of dough at a time, decrease the width between the rollers one notch and pass the dough through twice on each notch. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook. (If you don’t have a roller, no problem, just repeat this process with a rolling pin until thin enough.)

To cook pasta: cook the pasta in heavily salted water at a rolling boil in batches, if necessary, until al dente, about 4 to 5 minutes. Drain well.

Fettuccini Carbonara and Peas 


  • 2 tablespoons olive oil  
  • 3/4 cup bacon, cut into 1/4-inch dice  
  • 1 pound Linguini  
  • 8 large eggs  
  • 1 cup peas  
  • 1/2 cup grated Parmesan  
  • 1/2 cup grated pecorino  
  • Freshly ground black pepper  
  • 4 scallions, cut on a bias  


Bring a large pot of well salted water to a boil over medium heat. Cook pasta until al dente.  

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the bacon and cook until it starts to become crisp.  

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous mixture. Season generously with black pepper.  

When the pasta is just about done, remove the pasta from the cooking water. Toss or stir the pasta into the bacon to coat the pasta with the remaining fat in the skillet. Immediately, vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.  

Serve immediately garnished with prosciutto and peas.  

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