Is there anything more comforting than a big bowl of warm, yummy pasta? I think not. I don’t know about you, but when the leaves start falling off the trees I start craving comforting food that warms me from the inside out. Spaghetti carbonara is literally made up of all of the best things: eggs, bacon, cheese, pasta! What is not to love about this wonderful dish?
While some people prefer carbonara without peas, I think they add a little sweetness and cut the heavy taste, creating a more balanced flavor and visual palette. Carbonara can be made with all types of pasta, but I like to make it with traditional spaghetti.
16 oz. high-quality spaghetti
1 cup fresh shredded Parmesan
6 slices of thick-cut bacon or pancetta, diced
4 cloves of garlic
1/2 c. frozen peas, thawed
Italian parsley leaves, chopped (for garnish)
Makes 4 servings.
Cook pasta according to package directions in boiling salted water.
Separate eggs and yolks from 4 eggs. Set aside the yolks for later. Whisk the egg whites and extra egg together in a bowl. Add Parmesan cheese and whisk until combined.
Heat large nonstick skillet over medium high heat. Add diced bacon and cook until crispy. Set bacon on a plate, leaving the excess grease in the pan. Add garlic and thawed peas to the pan and cook for one minute.
Drain pasta and put the pasta into the skillet. Quickly pour in the egg/Parmesan mixture and add bacon. Stir until combined. Season with salt and pepper to taste. Top each bowl with an egg yolk and chopped parsley.