Prep work and good timing are key to keeping this simple egg-based dish on track.
Spaghetti CarbonaraServes 2-4
- 8 ounces dry spaghetti
- 2 eggs
- Pinch salt
- Dash ground black pepper
- 4 slices bacon, cut into small sections
- 2 cloves garlic, minced
- 2 ounces Parmesan cheese, grated
- 4 ounces frozen peas
- 1 tablespoon olive oil
- Handful parsley, torn
Prep time: 20 minutes
Total time: 30 minutes
Bring large cooking pot of water to boil. Cook pasta until tender, 8 to 10 minutes. Drain pasta, leaving small amount of water in pot.
Combine eggs, pepper and salt in mixing bowl. Whisk until white and yolk are combined, about 2 minutes. Set aside.
As water boils, cook bacon in separate saucepan over medium-high heat until bacon begins to curl, 5 or 6 minutes. Set bacon aside on paper towels. Trim excess fat. Wipe pan down and add minced garlic. Cook 1 minute or until garlic begins to brown. Remove from heat.
Add eggs, bacon and garlic to cooked pasta. Stir as spaghetti absorbs eggs, about 2 minutes. Add Parmesan cheese. Stir about 1 minute until cheese is completely melted into sauce. Toss in frozen peas. Add olive oil to prevent pasta from sticking.