Recipe Station

This recipe makes enough for about four servings but you can always double the ingredients if you want plenty left over to indulge in the next day. Don't worry if the egg and cheese mixture looks chunky after you make it, once you combine it with the heated noodles it will melt the cheese and you will get that great consistency that you want.

This recipe takes about ten minutes to prepare and twenty minutes to cook so you won't have to wait very long to dig right in!

Let's Get Started!

The Ingredients To Gather:

• 3  Eggs
  
• 1 cup  Parmigiano Reggiano Cheese
  
• 6 ounces,  Bacon
  
• 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:

1. Whisk eggs until blended, whisk in Parmigiano Reggiano cheese. Set aside.
2. Start heating up a pot of heavily salted water to a boil, to cook the pasta.
3. Cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned. 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.
4. Cook spaghetti according to package directions until al dente, about 10 minutes. Reserve 1 cup of the pasta water, 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.
5. As the noodles cool, you will likely need to add ½ cup to 1 cup of the pasta water, to keep the sauce silky. 

Serve & Enjoy!

This homemade pasta carbonara is so good you may never eat it at a restaurant again. Have you tried this pasta carbonara recipe yet?

Let Us Know How It Turned Out For You!

Article Source: The Pioneer Woman