Peas & Pasta Carbonara Recipe
Peas & Pasta Carbonara Recipe photo by Taste of Home

Peas & Pasta Carbonara Recipe

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Using cream cheese to fortify the sauce speeds up cooking time and will have you eating my take on this old-time classic carbonara recipe in about 30 minutes. —Celeste Brantolino, Lenoir, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 package (16 ounces) fettuccine
  • 2 cups frozen peas
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1-1/2 cups 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
  • 1/3 cup grated Parmesan cheese
  • Coarsely ground pepper

Nutritional Facts

1-1/2 cups equals 553 calories, 24 g fat (13 g saturated fat), 77 mg cholesterol, 680 mg sodium, 64 g carbohydrate, 5 g fiber, 25 g protein.


  1. In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking.
  2. In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese.
  3. Drain fettuccine and peas; toss with sauce. Sprinkle with pepper. Yield: 6 servings.
Originally published as Peas & Pasta Carbonara in Taste of Home December/January 2012, p52

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 4, 2014

"I thought it was tasty! I especially liked that I had all the ingredients on hand and that it was quick to make. The sauce was smooth and creamy. My children enjoyed it as well."

Reviewed Feb. 4, 2014

"I just copied the peas & pasta recipe. However I then looked at the picture and you left out the grape tomatos in the ingredients and directions??"

Reviewed Jan. 30, 2012

"This recipe was super simple and quick. But the best part was the silky sauce. There was no grainy texture to it at all. We ate it immediately, which probably kept it from turning thick and gluey as the previous reviewer remarked. It just needed salt and it was really good."

Reviewed Jan. 21, 2012

"Lacked flavor. The "sauce" turned out VERY thick and gluey. If you choose to make this, use more milk, more garlic or use a garlic powder. We didn't save the leftovers... unusual for us, but it wasn't worth eating twice. Sorry..."

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