Spaghetti Carbonara with Peas

Yield: 4 servings ( Serving Size: 1.5 cups )
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Ingredients

  • 8 ounce(s) spaghetti whole wheat
  • 2 cup(s) frozen peas thawed
  • 3 clove(s) fresh garlic minced
  • 4 strip(s) bacon thick cut
  • 2 whole(s) eggs room temperature
  • 3/4 cup(s) parmesan cheese shredded
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper

Preparation

  1. 1. Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
  2. 2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add eggs, 1/2 cup Parmesan, salt and pepper and whisk until combined.
  3. 3. Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don't scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.
January 2013

This recipe is a personal recipe added by Brewertm and has not been tested or endorsed by MyRecipes.

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