Skip to main content

  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar

Weeknight dinner is looking tasty thanks to this creamy carbonara. It’s loaded with peas and golden chorizo.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
A creamy chorizo carbonara in a baking pot


  • 375g curly fettuccine
  • 2 chorizo sausages, finely chopped
  • 1 1/4 cups (150g) Coles Snap Frozen Baby Peas, thawed
  • 1 cup (250ml) light thickened cream
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 4 Coles Australian Free Range Egg yolks
  • 1/3 cup (25g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Step 2

    Meanwhile, heat a large frying pan over medium-high heat. Add the chorizo and cook, stirring, for 5 mins or until golden.
  3. Step 3

    Add the peas to the chorizo in the pan. Cook for 2 mins or until heated through. Reduce heat to low. Add the pasta and stir to combine. Season.
  4. Step 4

    Whisk the cream, egg, egg yolks and half the parmesan in a bowl. Pour over the pasta mixture and cook, tossing, for 1-2 mins or until sauce thickens slightly.
  5. Step 5

    Divide the pasta mixture among serving bowls. Sprinkle with the remaining parmesan to serve.

    Serve with chopped chives

    Smooth sauce: To avoid scrambling the egg, cook the sauce over low heat, tossing constantly.

Nutrition Information


Energy: 3377kJ/808 Cals (39%)

Protein: 30g (60%)

Fat: 44g (63%)

Sat fat: 23g (96%)

Carb: 71g (23%)

Sugar: 3g (3%)

Fibre: 6g (20%)

Sodium: 491mg (25%)