---
title: Carbonara-Style Penne
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/carbonara-style-penne-5a7a328f30006c485d1757d2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Eggs
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 3500
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 820
  protein: 35
  fat: 40
  saturated fat: 19
  carbohydrates: 83
  sugar: 9
  fiber: 9
  cholesterol: 275
  sodium: 1220
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pancetta/carbonara-style-penne.avif"
---

Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Trim, then thinly slice @scallions{4%unit}, keeping greens and whites separate. Zest @lemon{2%unit} to get 1 tsp zest, then cut into wedges. Separate @eggs{4%unit} yolks from whites. Place yolks in a #large bowl{} (discard whites or save for another use).

Heat a #medium pan{} over medium-high heat. Add @pancetta{8%oz} and cook, stirring occasionally, until nearly crisp, ~{5%minutes}. Add scallion whites and cook, tossing, until softened and pancetta is fully crisp, ~{2%minutes} more. Remove from pan with a #slotted spoon{}; set aside on a paper-towel-lined plate.

Once water is boiling, add @penne pasta{12%oz} to pot. Cook, stirring occasionally, until just shy of al dente, ~{8%minutes}, then add @peas{8%oz}. Continue cooking until peas are warmed through and pasta is al dente, ~{2%minutes} more. Scoop out and reserve ½ cup pasta cooking water, then drain with a #strainer{}.

While pasta boils, add @sour cream{8%tbsp} and half the @Parmesan cheese{½%cup} to bowl with egg yolks. Whisk or beat vigorously with a fork until well-combined. As soon as you’ve scooped out pasta cooking water, add 3 TBSP of it to egg yolk mixture and whisk vigorously to combine and heat through.

Add drained penne and peas to bowl with sauce immediately after draining, followed by pancetta, half the scallion greens, and @butter{2%tbsp}. Toss to combine and thoroughly coat. (TIP: If mixture seems dry, add more pasta cooking water—start with 2 TBSP and go up from there.) Season generously with @salt{}, @pepper{}, and a squeeze or two of lemon juice.

Divide penne mixture between plates. Sprinkle with remaining Parmesan and scallion greens. Sprinkle with lemon zest and serve with any remaining lemon wedges on the side for squeezing over.