YIELD: SERVES 6 | COOK TIME: ABOUT 30 MINUTES
With our simple pasta carbonara recipe, you're just 30 minutes away from a creamy, rich meal. While traditional recipes call for guanciale or pancetta, we like our slab bacon and a little garlic for depth of flavor.
Bacon Carbonara Pasta
Bacon Carbonara Pasta is a classic Italian dish with creamy egg sauce, noodles, eggs and bacon topped with Parmesan cheese in 30 minutes.
- 1 pound spaghetti
- 10 slices of Thick Cut Berkshire Hickory-Smoked Uncured Bacon
- 3 large eggs , yolks
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 cup Parmesan , shaved
- 1 cup frozen peas
Cook the pasta in a large pot to one minute less than the directions on the box and keep ½ cup of pasta water to the side to drain pasta (do not rinse pasta).
In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
Add in ¼ cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.
Serving: 1g | Calories: 490kcal | Carbohydrates: 61g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1035mg | Potassium: 371mg | Fiber: 4g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 10mg | Calcium: 236mg | Iron: 2mg
The provider of this recipe can be found here.
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