zoom Heston's Pea and pancetta spaghetti

    Save to your scrapbook

    Heston's Pea and pancetta spaghetti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Heston's Pea and pancetta spaghetti

    ''This simple pasta dish is similar to carbonara but with the added freshness of chilli and peas. Frozen peas are actually sweeter and tastier than fresh peas because they are frozen within minutes of being picked. If you are cooking for the family, you can leave the chilli out.'' Heston

    Serves: 6


    5 tbsp olive oil
    2 medium onions, finely chopped
    2 cloves garlic, finely chopped
    1–2 fresh red chillies, depending on how hot you want it, de-veined, deseeded, finely chopped (or 1–2 tsp of frozen Cooks’ Ingredients Chopped Jalapeño Red Chillies)
    2 x 140g packs Waitrose Farm Assured Cubetti di Pancetta
    450g essential Waitrose Spaghetti
    6 medium egg yolks
    100g freshly grated Parmigiano Reggiano
    250g 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 atimer 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, Parmigiano Reggiano 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 Parmigiano Reggiano sprinkled on top.
    7. Copyright © Heston Blumenthal 2010

    Your recipe note

    Edit your recipe note

    Notes on ingredients

    Eggs: All eggs should be thoroughly cooked. For the latest guidelines, visit foodstandards.gov.uk. Recipes containing semi-cooked or raw egg are not suitable for pregnant women, elderly people, or those with weak immune systems.


    Average user rating

    4 stars