It’s a wonder I like this dish being that I’m around 1/2 Italian and this Spaghetti Carbonara is Italian. Using bacon, parmesan cheese, garlic, pasta, makes this a fantastic recipe. No red sauce or white sauce here, just natural ingredients.
Spaghetti Carbonara
Ingredients
- 6-8 bacon
- 8 oz spaghetti
- 1 cup parmesan cheese
- 2 eggs
- 3 cloves garlc minced
- 1 cup frozen peas
- 1 TBS olive oil
- Salt & Pepper
- parsley
Instructions
- Bring a large pot of water to boil, add salt. Cook spaghetti per package directions.
- Cook bacon in a large skillet until crisp, remove and place bacon on paper towels to drain.
- Remove some grease from frying pan. Place garlic in frying pan and saute for 1 minute. Add 1/2 cup of hot reserved pasta water and stir to deglaze bottom of pan. Add peas and simmer for 2 minutes.
- While simmering, in a medium bowl whisk together olive oil, cheese, eggs, and dash of pepper.
- Remove spaghetti from pot and place in frying pan with peas and stir together. Add another 1/2 cup of hot pasta water. Keep trying pan on medium low heat.
- Crumble bacon into spaghetti and stir.
- Drizzle cheese egg mixture slowly while continually stirring the spaghetti. (Go slowly to keep eggs from scrambling). Once the cheese mixture has been added, keep stirring for 1 minute over the medium low heat.
- Turn off stove. Sprinkle with more cheese and parsley.
- Serve and Enjoy.