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Photo Credit: Elizabeth Newman

Rotini à la Carbonara

The classic pasta dish gets a fresh update with asparagus and peas. Make this just before you want to serve it so the sauce stays creamy—it only takes about 20 minutes, start to finish.

Rotini à la Carbonara



Prep Time

5 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Rotini à la Carbonara


  • 2 tablespoons olive oil
  • 1 pound bacon (diced into one inch cubes)
  • 1 bunch of asparagus (trimmed and chopped into 1/2-inch pieces)
  • 3/4 cup frozen peas
  • Freshly ground black pepper
  • 6 eggs (at room temperature)
  • 1/2 cup heavy cream (at room temperature Sea salt)
  • 1 1/4 cups freshly grated Parmesan cheese 1 pound dried rotini
  • 1/4 cup chopped fresh parsley


  1. In a large saute pan, gently heat the olive oil. Add the bacon and saute, stirring often, until golden brown and crispy, about 5 minutes. Add the asparagus and peas and cook for 2 minutes longer. Season with black pepper and remove pan from heat.
  2. In a medium bowl, beat the eggs and cream until combined. Season with salt and pepper. Stir in 1/2 cup of the Parmesan cheese.
  3. In a large pot, bring 6 quarts of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta in a colander. Do not rinse with water, you want to retain the pasta's natural starches so that the sauce will stick.
  4. While the pasta is still hot, return it to the pot. Add the bacon mixture and the cream mixture and toss to coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook but not curdle. Add the remaining 3/4 cup of Parmesan cheese and the chopped parsley.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
10 grams
9 grams
20 grams
Saturated Fat
7 grams
102 milligrams
253 milligrams
1 grams
2 grams
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1 comment

  • Author's avatar image
    Mercedaz Holmes

    I love this dish! The veggies blend well with the bacon. I’m so glad I tried it.

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