Peas offer a much-needed burst of brightness in a classic, comforting and creamy pasta dinner.
- 10 oz. uncooked spaghetti noodles
- 6 oz. sliced bacon
- 3 cloves minced garlic
- 4 large eggs
- 2 Tbsp. heavy cream
- ¼ cup freshly shredded parmesan cheese plus more for serving
- 1 cup spring/early peas
- Bring a large pot of water to boil and season generously with salt before adding pasta. At the same time (these steps need to be done concurrently, carbonara is all about timing), cook the bacon in a large, wide skillet until crispy. Remove the cooked bacon and set on a paper-towel-lined plate to drain. Turn heat off and add garlic, stirring until fragrant. When pasta is cooked, drain it (reserving 1 cup of pasta water) and immediately add to pan with the garlic and bacon fat, tossing well to coat. Whisk together the eggs, cream and parmesan cheese until smooth and add to noodles. Stir constantly until sauce is thickened and glossy. Stir in peas and cooked bacon. Serve immediately with more parmesan cheese, if desired.
- This recipe comes to us from Edible Door.