Spaghetti Carbonara

Spaghetti Carbonara

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.

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Cook pasta al dente and drain.

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Slowly pour beaten eggs into pasta, stirring well in order to coat pasta and prevent egg from cooking in clumps.

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Toss noodles.

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Add peas and mix into pasta, allowing the steam to cook the peas.

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Add crumbled bacon.

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Add sea salt, black pepper, and parmesan cheese.

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Incorporate parsley.

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Garnish with more parsley and parmesan to serve.

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Please leave reviews and ask any questions below. Thanks!


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