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  • Writer's pictureGabrielle Hegert

Peas and Tomato Carbonara

This recipe is a combination of my chicken broth sauce and a carbonara pasta. It is pretty simple and oh so savory!


  • 2 cups, cherry tomatoes

  • 1 1/2 cups, frozen peas

  • 3 slices of chopped, crispy bacon

  • Fresh basil, salt, and pepper to taste

  • Pinch of crushed red pepper flakes

  • 1/4 cup olive oil

  • 32 oz., chicken broth

  • 1 egg (you can always skip this one if you'd like)

  • 1 lb. of your favorite pasta

  • 1 cup pasta water

  • Grated parmesan cheese


  1. Start off by cooking your bacon until it is crispy (I like to cook it in the oven to cut down on the mess). Once cooked, chop your bacon and set aside.

  2. Next, in a medium saucepan, add your olive oil and tomatoes. Cook at a simmer until your tomatoes burst and cook down.

  3. Now you will add your crushed red pepper flakes, salt, pepper, basil, and bacon. Stir.

  4. Once those have been cooking for about 4 minutes, slowly add in your chicken broth and allow to simmer for about 20 - 30 minutes.

  5. Turn your sauce to low and add in your peas.

  6. Boil water for you pasta and then cook pasta until al dente. Just before straining, reserve one cup of pasta water and add to your sauce.

  7. Now stir in your pasta and let that cook on low for 1-2 minutes.

  8. While pasta and sauce is hot on the stove, stir in your egg, stirring vigorously until the egg is mixed throughout and cooked into the sauce.

  9. Plate and garnish with grated cheese and fresh basil. Enjoy!

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