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I am only 38 days into 2012 and already it feels like I am caught in the middle of a tornado. What to do when life feels chaotic — cook, bake and look for comfort in food (or is it comfort food?). This week, a little spaghetti carbonara snuck onto the menu. Although I try my best to avoid indulging in carb excess, some treats are worth the splurge.


8 oz (8 slices) thick-cut bacon, cut 1-inch thick crosswise

salt and freshly ground pepper

3 large eggs, room temperature

3/4 cup Parmesan cheese, grated plus more for serving

1/4 cup half-and-half

1 pound spaghetti

1 1/2 cups peas, either fresh or frozen

1/4 cup butter, softened

1/4 cup parsley, chopped (optional)


In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp (approximately 8-12 minutes). Transfer bacon to a paper-towel-lined plate to drain off excess fat.

Meanwhile, in a large bowl, whisk together eggs, Parmesan cheese and half-and-half. Set aside.

Cook spaghetti according to package directions, adding in peas to cook along with the spaghetti for 3-5 minutes. Drain spaghetti and peas, leaving some water clinging to the spaghetti and return to pot. In a pan, add butter, stirring until it is melted. Add bacon and cheese mixture and toss gently until mixed. Working quickly, add hot spaghetti and peas to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately in a warmed bowl so that spaghetti does not cool too quickly. Sprinkle with additional Parmesan cheese and parsley.

One Reply to “Spaghetti Carbonara with Bacon & Peas”

  1. Hi Gina! This comment has nothing to do with Pasta Carbonara. I wanted to let you know that I made your Lemony Chicken Milenase from the Taste This sequel & it was sooooo good! I was told that it was my “best meal” to date! I made it with sauteed spinach w/garlic and Near East rice pilaf w/almonds. I made your gourmet granola bars too. Yum….

    Thanks for sharing your recipes!!

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