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Peas & Pasta Carbonara

 Peas & Pasta Carbonara
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • In a Dutch oven, cook fettuccine according to package directions,
  • adding the peas during the last 3 minutes of cooking.
  • 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.
  • Drain fettuccine and peas; toss with sauce. Sprinkle with pepper.
  • Yield: 6 servings.
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.

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Peas & Pasta Carbonara (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.