Carbonara is a classic Roman pasta dish made with eggs, hard cheese, guanciale or pancetta, and black pepper. Some variations also include cream. The dish likely originated in the mid-20th century, but its exact origins are unclear.
Some people add peas to their carbonara, while others insist that peas have no place in an authentic version of the dish. The issue can spark heated debate among home cooks and chefs alike! So should carbonara contain peas or not? Let’s take a closer look at the arguments on both sides.
The case for peas
Here are some of the main reasons why some cooks like to add peas to their carbonara:
- Peas add color and visual appeal to the dish. The green peas contrast nicely with the creamy, yellow sauce.
- Peas introduce a touch of sweetness that balances the strong, salty flavors from the cheese and pork.
- The added texture of tender peas complements the soft pasta and silky sauce.
- Peas are a nice way to make the dish a bit lighter by adding some vegetable content.
- Many people grew up eating pea carbonara, so it’s nostalgic for them. It reminds them of family meals and childhood versions of the dish.
In favor of adding peas, some argue that carbonara started as a simple peasant dish using humble ingredients at hand. So adding veggies like peas makes sense in that context. The variations and flexibility are part of its history.
History of peas in pasta
Peas have a long history in Italian pasta dishes, so their inclusion in some carbonara recipes isn’t surprising. For example:
- Spaghetti al pomodoro e piselli (with tomato and peas) is a classic pairing.
- Risi e bisi (rice and peas) has Venetian origins but is now popular across Italy.
- Pasta e piselli (pasta and peas) is a quick, easy primavera dish that makes the most of fresh spring peas.
So while peas may not be traditional in carbonara, they’re certainly not out of place in broader Italian pasta tradition. This may explain why many cooks think of peas as a natural addition.
The case against peas
Purists argue that peas should never be added to authentic carbonara. Some of the key arguments against putting peas in carbonara include:
- Traditional Italian carbonara recipes don’t call for peas. The classic recipe has just a few main ingredients: eggs, Pecorino Romano, guanciale, black pepper, and (optionally) a bit of cream.
- The peas overpower the subtle flavors from the egg and cheese that should take center stage.
- The additional moisture from the peas can make the carbonara sauce too wet rather than silky and creamy.
- Since peas are already cooked, adding them goes against the technique of tossing the hot pasta with the egg-cheese mixture to cook the sauce.
- Bright green peas look out of place and ruin the elegant, creamy yellow visual of well-made carbonara.
For carbonara traditionalists, simplicity and technique are essential. So any additions like peas don’t belong, regardless of personal preference. In their view, carbonara should only contain egg, cured pork, cheese, pepper, and maybe a little cream.
Geographic differences in Italian cuisine
It’s worth noting that Italian cuisine varies dramatically by region. So the “classic” version of any dish depends on where you are. For instance:
- In Lazio, the region where Rome is located, guanciale and Pecorino Romano are used.
- In Umbria, they use pancetta and aged Pecorino.
- In other areas, bacon or prosciutto may feature instead of cured pork jowl.
So while peas aren’t part of the traditional Roman preparation, they may be more common in other areas. Italy has diverse regional food traditions, so there is no single authentic version.
Factors that impact including peas
There are some additional factors that may determine whether or not someone includes peas in their carbonara:
Personal preference
This is simple – if you like peas, add them! If not, leave them out. It’s a matter of individual taste. Cooks can adjust recipes to suit their own palates and preferences.
Purpose of the dish
Carbonara can be a quick weeknight dinner, a potluck contribution, or even an elegant dinner party entrée. Peas may make more sense in a casual family meal than a fancy dinner. The setting and meal occasion affects the choice of ingredients and preparation.
Dietary needs and restrictions
For vegetarians/vegans, peas, other veggies, or meat substitutes might be necessary additions to make the dish more substantial and protein rich in the absence of meat. People with food sensitivities may sub ingredients too.
| Diet | Ingredient Swaps |
|---|---|
| Vegetarian/Vegan | Substitute guanciale or pancetta with mushrooms, eggplant, or meatless bacon |
| Gluten-free | Use gluten-free pasta and skip breadcrumbs as garnish |
| Dairy-free | Use olive oil instead of cream. Omit cheese or use dairy-free cheese. |
| Nut allergy | Omit pine nuts from pesto variations. Check cheese for nut contamination. |
Time and effort
Pre-cooked frozen peas require minimal prep. So they’re ideal for quick weeknight dinners. Fresh peas take more time to prep but offer better texture and flavor. Adding peas also streamlines the cooking process compared to sautéing other veggies.
How to add peas to carbonara
If you want to include peas in your carbonara, here are some tips for getting the best results:
- Use fresh or frozen petite peas. Larger peas may overwhelm the dish.
- Add a small portion – no more than 1/2 cup for a pound of pasta.
- Stir in the peas once the pasta is cooked so they heat through but don’t overcook.
- Garnish individual portions with extra peas for color and crunch.
- For creamier carbonara, puree some of the peas and stir into the sauce.
- Favor Pecorino Romano or Parmesan over milder cheeses so the peas don’t dominate.
With a light touch, peas can complement rather than compete with the classic carbonara flavors.
Conclusion
The debate over peas in carbonara comes down to personal preference and how rigidly you define the “correct” version. Many Italians frown on adding peas. But others appreciate them as a tasty enhancement or necessary substitution.
Aim for balance. Use high quality ingredients like farm fresh eggs, authentic Italian cheeses, and cubed guanciale or pancetta. Then a few peas won’t overwhelm the dish but will add nice texture and color. Think of them as an optional extra rather than an essential component.
At the end of the day, carbonara is comfort food. Make it however you like best! The most important thing is enjoying a warm, creamy pasta dish that satisfies your cravings.
Key Takeaways
- Peas offer color, flavor, and texture but may water down the carbonara sauce.
- Traditional Roman carbonara doesn’t contain peas. But they have a place in other Italian pasta dishes.
- Personal preference, purpose, diet, and convenience may factor into the choice to use peas.
- Use high quality ingredients and add peas in moderation for balance.
What’s your take on peas in carbonara? Love them, hate them, or indifferent? Let the (friendly) carbonara debate continue!