Skip to content
Ham and pea carbonara recipe

Ham and pea carbonara recipe

61 ratings

A quick and simple meal that doesn’t scrimp on taste, this family favourite is filling and flavoursome. Bellissimo! See method

  • Serves 4
  • 20 mins
  • 516 calories / serving


  • 325g (11oz) spaghetti
  • 275g (9oz) frozen peas
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 8 spring onions, finely chopped
  • pinch chilli flakes (optional)
  • 125g (4oz) leftover pulled ham hock or thickly sliced ham, shredded
  • 175g (6oz) half-fat crème fraîche
  • 40g (1 1/2oz) Parmesan, grated, plus extra shavings to serve
  • 1 lemon, zested and juiced
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    8g 39%
  • Sugars

    9g 10%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 71.2g Protein 25.8g Fibre 6.9g


  1. Bring a large pan of salted water to the boil. Cook the spaghetti following the packet instructions.
  2. Meanwhile, put the peas in a sieve and pour over some freshly-boiled water from the kettle to defrost.
  3. Heat the oil in a pan over a low-medium heat. Add the garlic, spring onion and chilli flakes (if using). Cook for 1 min, then stir through the peas and ham. Continue cooking for a further 3 mins.
  4. Meanwhile, in a small bowl, combine the crème fraîche, Parmesan, lemon juice and most of the zest.
  5. Drain the pasta and return to the pan, of the heat. Add the crème fraîche mixture and the pea and ham mixture; toss to combine.
  6. Transfer to a warm serving dish and scatter over the extra Parmesan and remaining lemon zest. Season with freshly cracked black pepper. Serve.

See more Pasta recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.