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One of the simplest Italian pasta dishes, carbonara is said to have been named for Italian coal miners—hard-working folks who needed a dish that would “stay with ya.” The base of the dish is a long pasta (like spaghetti or linguine), egg, cured meat (either pancetta or bacon works well), and a hard cheese. Great for an afternoon lunch or dinner, this dish comes together very quickly. Perfect for a weeknight.


  • 1 pound dry long pasta (spaghetti, linguine, fettuccini, bucatini)
  • 4 ounces pancetta, bacon, or country ham, diced
  • 1 small onion, peeled and diced
  • 2 garlic cloves, peeled and thinly sliced
  • 2 cups pasta water, reserved from cooking
  • 1 cup spring peas, fresh or frozen
  • 1 cup Romano cheese, grated
  • 1 cup Beekman 1802 Chévre Cheese
  • 2 large eggs, cracked into bowl, room temperature
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1½ tablespoons kosher salt
  • Pinch red pepper flakes
  • Black pepper to taste
  • Splash white wine (optional)

Additional Information

  • Cook Time: 30m


Place large stockpot ¾ full of water on high heat for pasta.

Place a large skillet or sauté pan over medium-high heat, add EVOO. Add pancetta to pan, cook until fat has rendered and you have crispy bits of meat. Remove from pan, set aside.

When pasta water is boiling, add salt; water should taste like the sea. Add pasta, cook as directed on package (usually 9-11 minutes).

Add garlic and crushed red pepper, turn pan to high heat, sauté until just lightly brown. Add onion to the pan and sweat them, cooking until they turn from white to translucent or clear. Add peas and deglaze the pan with white wine. When peas are heated through, turn off heat.

Once pasta is cooked, turn the burner off, pull pasta out of the water and add to the sauté pan, reserving the pasta water. Toss pasta in sauté pan with pea mixture. Add both eggs to pasta, vigorously mixing them into pasta to coat (working too slowly will cause scrambled eggs). Mix in cheeses and black pepper. Add 3-4 ladles of hot pasta water and mix thoroughly (add more water as desired). Top with crispy pancetta. Serve immediately.

This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]


by Aray Till

Reader Comments

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Jillian Phillips

It’s rare to see a PERFECT recipe that matches the reality of the Carbonara one that I learned in Italy (except for the Chèvre Beekman cheese, they didn’t have that there). The photo even matches the result. Take my word for it, this is worth making in your kitchen for friends, family, or just yourself. : )

Mary Burr

I very much enjoy receiving your weekly newsletters. I love when you bring baby goats to Evine. Hope your recent trip was all that you wanted it to be. You are two very special men who work hard and now you have a wonderful career that helps so many locals, and have wonderful items for the world. God Bless