Creamy Bacon and Pea Carbonara
A quick and comforting carbonara featuring crispy bacon, sweet peas, and a glossy sauce made from eggs and Parmesan, perfect for busy weeknights.
Ingredients
Pasta and Bacon
- 200 g spaghetti Can substitute with linguine or fettuccine.
- 100 g bacon, diced Can substitute with pancetta or guanciale.
Sauce Ingredients
- 2 large eggs For a lighter version, use one whole egg and one yolk.
- 1/2 cup grated Parmesan cheese Plus extra for serving.
- 2 cloves garlic, minced
- 1 cup frozen peas No need to thaw.
- Salt and freshly ground black pepper To taste.
- 2 tablespoons olive oil Optional; use if more fat is desired.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup pasta water before draining.
- Meanwhile, heat a large skillet over medium heat and add the diced bacon. Cook until crisp, about 6–8 minutes, removing excessive fat if desired.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Add frozen peas and cook for 2–3 minutes until warmed through.
- In a bowl, whisk together the eggs and grated Parmesan until smooth and slightly frothy. Season lightly with black pepper.
- Drain the spaghetti and immediately add it to the skillet with the bacon and peas. Remove the skillet from the heat.
- Quickly pour the egg and cheese mixture over the hot pasta, stirring to create a glossy, creamy sauce. Adjust thickness as necessary with reserved pasta water.
Serving
- Taste and season with additional salt and pepper if needed. Serve immediately with extra Parmesan, a grind of black pepper, and optional garnishes like basil or lemon zest.
Notes
Leftovers can be stored in an airtight container for up to 2 days. Reheat gently with a splash of water or milk to loosen. Not recommended for freezing.