Spaghetti Carbonara with Peas |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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 |
Directions:
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. 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. 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.
|
|