Creamy Carbonara with Bacon
Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.
| Servings | Prep Time |
| 6 servings | 5 minutes |
| Cook Time |
| 20 minutes |
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Whether you use spring, snap or snow peas, this Creamy Carbonara with Indiana Kitchen Bacon is a delightful divergence from regular old spaghetti.
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Ingredients
- 10 slices thick cut Indiana Kitchen bacon diced
- 1 pound pasta (elbow macaroni, penne, shells or other)
- 3 large eggs
- 1 cup grated parmesan cheese
- 1 cup your choice of peas
- 1/2 tsp Kosher salt
- 1/4 tsp coarse ground black pepper
Servings: servings
Instructions
- Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.
- While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.
- Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.
- Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.
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