I love Pinterest. About three years ago I crawled out from under my little rock and got started pinning about everything from cooking to cleaning to fashion to money management. That is where I came across a relatively simple recipe for spaghetti carbonara. Before then, my only experience with carbonara was at Olive Garden. In my own kitchen, this was a dish I got “right” on the very first try and could make my own little tweaks to so it was a for sure winner. Pasta, veggies, protein, and a ton of cheese make for dish I will create time and time again. It is so easy to put together (the trickiest part is mixing in the egg) and the result is like, really yummy *Regina George voice* I also talked about this dish about a week ago on Fox 26 News here. This is my first post of 2016 and I feel it’s quite fitting with everyone trying to eat light and workout in order to fulfill the “New Year New Me” promised ad nauseum on every social media outlet.
1 pound uncooked spaghetti
12 ounces bacon, cooked and crumbled
1 cup parmesan cheese + more for garnish
1.5 cups frozen peas
2 eggs, beaten
1/4 cup parsley + more for garnish
Sea salt and black pepper to taste
Makes about six servings.
Cook pasta al dente and drain.
Slowly pour beaten eggs into pasta, stirring well in order to coat pasta and prevent egg from cooking in clumps.
Add peas and mix into pasta, allowing the steam to cook the peas.
Add crumbled bacon.
Add sea salt, black pepper, and parmesan cheese.
Garnish with more parsley and parmesan to serve.
Please leave reviews and ask any questions below. Thanks!