Recipe Library
Spaghetti Carbonara with Peas
Thick-cut bacon crisps to a savory crunch while whole-wheat spaghetti and sweet peas soak up garlic in the pan. Off heat, silky eggs and nutty Parmesan melt around every strand, coating the noodles in a rich, velvety sauce finished with a crack of fresh pepper.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 385
- Protein
- 23g
- Carbs
- 53g
- Fat
- 10g
- Fiber
- 10g
- Sugar
- 6g
- Sodium
- 621mg
Ingredients
- 8 oz whole-wheat spaghetti
- 2 cup frozen peas, thawed
- 3 clove garlic, minced
- 4 strips thick-cut bacon
- 2 large eggs, at room temperature (see Tip)
- 3/4 cup finely shredded Parmesan cheese, divided
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
Instructions
- 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.
- 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.
- 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.