Bucatini and pancetta carbonara with arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Bucatini and pancetta carbonara with arugula salad


2 Servings, 630 Calories/Serving

25–40 Minutes

Egg yolks transform into a velvety carbonara sauce when tossed with hot pasta and crisp pancetta. A simple green salad balances the richness of the meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 ounces diced pancetta
  • ⅓ cup peas
  • 5 ounces bucatini
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 pasture-raised organic eggs
  • ⅓ cup grated Parmesan
  • 5 ounces organic baby arugula or other leafy greens such as kale
  • ½ teaspoon red chile flakes (optional)

Nutrition per serving

Calories 630, Total Fat 30g (38% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 315mg (105% DV), Sodium 540mg (23% DV), Total Carb. 66g (24% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Heat the water; cook the pancetta and peas

Bring a medium sauce pot of generously salted water to a boil.
  • Finely chop the diced pancetta.
In a dry medium frying pan over medium heat, add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but ½ teaspoon [1 tsp] of the fat. Stir the peas into the fat in the pan and cook until heated through, about 1 minute. Remove from the heat.
While the pancetta and peas cook, start the bucatini.


Cook the bucatini

To the pot of boiling water, add the bucatini and cook until just tender, 10 to 12 minutes.
While the bucatini cooks, prepare the salad ingredients and eggs.


Prep the salad ingredients and the eggs

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Juice half the lemon; save the other lemon half for another use. [Juice 1 lemon; save the remaining lemon.]
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Working over 2 small bowls, crack 1 egg at a time and separate the white and yolk, carefully dropping the white into 1 bowl and the yolk into the other. Save the whites for another use. Using a whisk or fork, lightly beat the egg yolks until blended.


Make the carbonara

When the bucatini is tender, drain, reserving 2 tablespoons [¼ cup] pasta cooking water, and return the bucatini to the pot. Off the heat, immediately add the egg yolks and toss to coat. Stir in the pancetta, peas, and Parmesan. If dry, add the reserved pasta cooking water 1 tablespoon at a time to loosen the sauce. Season to taste with salt and pepper.


Toss the salad

In a medium bowl, toss together the arugula, parsley,1 tablespoon [2 TBL] lemon juice, 1 to 2 tablespoons [2 to 3 TBL] oil, and as much garlic as you like; season to taste with salt and pepper.


Transfer the carbonara to individual bowls, sprinkle with as many chile flakes as you like, and serve with the salad.
Kids Can!
  • Strip the parsley leaves.
  • Juice the lemon.
  • Press the garlic (if you have a press).
  • Toss the salad.