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Spaghetti Carbonara
Recipes
Spaghetti Carbonara
8 servings
20 minutes total

Ingredients

  • 2 cups frozen green peas
  • 16 oz spaghetti pasta
  • 6 slices thick-cut bacon
  • 8 oz Deli pecorino Romano cheese
  • 6 large eggs
  • 1 tablespoon pepper

Steps

    1. Set green peas out to thaw. Bring water to boil for pasta. Cook pasta following package instructions; drain, reserving 1 ½ cups pasta cooking water.
    2. Chop bacon and place in large stockpot on medium (wash hands); cook 4–5 minutes, stirring occasionally, until crisp. Meanwhile, grate cheese (1 ½ cups) and separate eggs.
    3. Add pasta, reserved pasta water, cheese, pepper, and egg yolks to pot with bacon (reserve egg whites for another use); cook 2–3 minutes, stirring often, until cheese has melted and mixture is 160°F.
    Note: In step 3, it's important to stir often to incorporate yolks into sauce and avoid scrambling them.

Other Preparation Methods

      Meatballs: Combine 1 cup grated pecorino Romano, 1 lb ground beef, 2 eggs, and ½ cup bread crumbs; form mixture into meatballs (wash hands). Bake or pan sear until well-browned and 160°F, then simmer in 24 oz pasta sauce; serve over pasta.

      Appetizer: Preheat oven to 400°F. Halve 1 cup grape tomatoes and place in baking dish; top with shredded pecorino Romano and assorted dried herbs. Bake 10–15 minutes until tomatoes are tender and cheese has lightly browned.

    Amount per ⅛ recipe serving: Calories 490, Total Fat 22g, Sat Fat 11g, Trans Fat 0g, Chol 200mg, Sodium 680mg, Total Carb 48g, Fiber 4g, Sugars 3g, Protein 21g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%