This pasta recipe makes enough to serve four people but if you want more to make for your friends, you can always double or even triple the ingredients. It is important to remember that the egg mixture will look chunky at first but will melt once you mix it in with the warm noodles.
Let's Get Started!
The Ingredients To Gather:
- 3 Eggs
- 1 cup Parmigiano Reggiano Cheese
- 6 ounces Bacon, Pancetta, Or Guanciale
- 2 Tablespoons Garlic
- 1-1/2 cup Frozen Peas
- 1 pound Spaghetti
- 1/4 cup Parsley
- Salt To Taste
The Step By Step Directions To Follow:
- In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese. Set aside.
- Start heating up a big pot of heavily salted water to a boil, to cook the pasta.
- In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned. If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat.
- Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm.
- Remove ingredients to a very large mixing bowl.
- When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes.
- Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute.
- The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles.
- As the noodles cool, you will likely need to add ½ cup to 1 cup of the pasta water, to keep the sauce silky.
- Toss in the chopped parsley.
Enjoy!
This Pasta Carbonara recipe is so good you make want to make it at least once a week. Have you tried this pasta recipe yet?
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Article Source: The Pioneer Woman
Hayley Biles