Bacon and Pea Carbonara Spaghetti

• 8 oz spaghetti
• 6 slices bacon, chopped
• 1 cup frozen peas
• 1 cup grated Parmesan cheese
• 4 large eggs
• 2 egg yolks
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil

Steps

1. 1 Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water.
2. 2 While pasta cooks, cook bacon in a large skillet over medium heat until crispy.
3. 3 Add minced garlic to the bacon fat and sauté for 30 seconds.
4. 4 Stir in frozen peas and cook until heated through.
5. 5 In a bowl, whisk together eggs, egg yolks, and 1/2 cup Parmesan.
6. 6 Drain pasta and add to skillet with bacon mixture. Remove skillet from heat.
7. 7 Quickly pour egg mixture over pasta and toss to coat, adding reserved pasta water as needed for creaminess.
8. 8 Serve immediately topped with remaining Parmesan and a grind of black pepper.

Equipment

• Large skillet
• Large pot

Variations

• Add sautéed mushrooms for a meaty texture.
• Substitute pancetta for bacon for a traditional twist.

Substitutions

• Use grated pecorino Romano cheese instead of Parmesan.
• If out of eggs, use 1/2 cup heavy cream mixed with 3 eggs for sauce.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• Make sure to reserve pasta water; the starch helps create a creamy sauce.
• For extra richness, finish with a drizzle of olive oil.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Does not freeze well due to the egg-based sauce.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a hearty meal.

FAQ