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
6servings 5minutes
Cook Time
20minutes
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.