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.
This is a 20-minute meal that is perfect for weeknight dinners. Honestly, I love it for any day of the week (and any time of day for that matter). The beauty is in the simplicity and I firmly believe that any dish that can make frozen peas palatable is one you need to keep in your rotation. 🙂 You only need about five ingredients to make this meal happen and you probably have all of them in your kitchen right now. This is a great option to throw together when you’re pressed for time or don’t feel like going to grocery store but want something homemade and satisfying. You can totally bypass ordering out AND appease your pasta cravings with this dish at the same damn time!
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 easy weeknight spaghetti carbonara is my first recipe 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.
What are your go-to easy weeknight dinner ideas? Let me know in the comments below. Thanks for reading!
- 1 pound uncooked spaghetti
- 2 eggs beaten
- 1 cup parmesan cheese plus more for garnish
- 12 ounces bacon cooked and crumbled
- 1 1/2 cup frozen peas
- 1/4 cup parsley plus more for garnish
- sea salt to taste
- black pepper to taste
Cook pasta al dente, drain, and return to pot.
Slowly pour beaten eggs into pasta, stirring and tossing pasta well in order to coat it with the egg and prevent clumps.
Mix in frozen peas, allowing the steam from the pasta to cook them. Mix in remaining ingredients the cover pot and let sit for a few minutes.
Garnish with more parsley and parmesan to serve.