Smoky Bacon and Pea Carbonara Spaghetti

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

Steps

1. 1 Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
2. 2 While pasta cooks, cook bacon in a large skillet over medium heat until crispy.
3. 3 Add garlic to the skillet and cook for 1 minute until fragrant.
4. 4 Whisk together eggs, egg yolks, 1/2 cup Parmesan, smoked paprika, salt, and pepper in a bowl.
5. 5 Add peas to the skillet with bacon and garlic; cook for 3 minutes.
6. 6 Toss hot pasta into the skillet with the peas and bacon. Remove from heat.
7. 7 Quickly pour egg mixture over pasta, tossing to coat. Add reserved pasta water a little at a time to reach desired creaminess.
8. 8 Serve immediately, topped with remaining Parmesan.

Equipment

• Large pot
• Skillet
• Whisk

Variations

• Add sautéed mushrooms for an earthy twist.
• Substitute turkey bacon for a leaner option.

Substitutions

• If you can't find smoked paprika, use regular paprika for a milder flavor.

Pairings

• A glass of Pinot Noir complements the smokiness beautifully.
• Serve with garlic bread on the side.

Nutrition

Tips

• Use freshly grated Parmesan for the best flavor.
• Don’t skip the reserved pasta water; it’s the secret to perfect creaminess!

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a bit of pasta water to restore creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with crusty bread for a satisfying meal.

FAQ