Simple Springy Bacon Carbonara Recipe

"The addition of sugar snap peas brings seasonal flavor (and sneaks extra veggies) into this classic pasta dish. It's from a local grocery story magazine."

Original is 4 servings

Metric US

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Ingredients

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2 large eggs, room temperature
1/2 cup freshly grated Parmesan cheese, plus more for topping
8 ounces spaghetti
1 cup sugar snap peas, sliced lengthwise

4 slices bacon
4 cloves garlic, minced
Salt and pepper to taste
2 tablespoon fresh parsley, chopped

Nutritional

Serving Size: 1 (167.6 g)
Calories 548.7
Total Fat - 12 g
Saturated Fat - 4.1 g
Cholesterol - 126.6 mg
Sodium - 360.1 mg
Total Carbohydrate - 96 g
Dietary Fiber - 0.1 g
Sugars - 51.3 g
Protein - 18.9 g
Calcium - 174.2 mg
Iron - 2.8 mg
Vitamin C - 0.9 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In small bowl, whisk eggs and 1/2 cup cheese. Set aside at room temperature.

Step 2

In large pot of salted water, bring to a boil, add pasta and cook until almost done, about 8 minutes. Add sugar snap peas and cook until pasta and peas are done, about 4 minutes longer. Reserve 1/2 cup pasta water before draining.

Step 3

Meanwhile, in large skillet over medium heat, cook bacon until brown and crispy (safe internal temp. 145°F). Remove bacon from skillet and chop. Reserve excess fat in skillet.

Step 4

Add garlic to same skillet and cook until fragrant, about 1 minute.

Step 5

Reduce heat to low and add pasta with pea. Add egg mixture, stirring to combine and cook (safe internal temp. 160°F). Use reserved pasta water to reach desired consistency.