Print

Savory Spring Carbonara with Peas and Bacon

spring carbonara with peas and bacon - featured image
Print Recipe

A fresh twist on classic carbonara featuring smoky bacon, sweet peas, and a silky egg and cheese sauce. Quick and easy, perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 12 ounces (340 grams) spaghetti
  • 6 ounces (170 grams) thick-cut bacon, diced
  • 1 cup (150 grams) frozen peas, thawed (fresh peas optional)
  • 3 large eggs, room temperature
  • 1 cup (100 grams) Parmesan cheese, finely grated (or Pecorino Romano)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Salt, for pasta water and seasoning

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 tablespoon of salt to about 4 quarts (3.8 liters) of water. Cook the spaghetti according to package instructions until al dente, usually 8-10 minutes.
  2. While pasta cooks, whisk together the 3 eggs and 1 cup grated Parmesan cheese in a mixing bowl until smooth. Add a pinch of black pepper and set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced bacon and cook until crisp and golden, about 6-8 minutes, stirring occasionally. Remove bacon with a slotted spoon and drain on paper towels, leaving the fat in the pan.
  4. In the same skillet with bacon fat, add minced garlic and cook for 30 seconds until fragrant. Add thawed peas and cook for 2-3 minutes until heated through. Remove from heat.
  5. Reserve about 1 cup (240 ml) of pasta cooking water, then drain the spaghetti. Return pasta to the pot or place it back in the warm skillet off the heat.
  6. Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously using tongs or a fork to coat evenly. Add reserved pasta water a little at a time if needed to loosen the sauce.
  7. Mix in the cooked bacon, peas, and garlic. Toss everything together to combine well.
  8. Taste and add extra black pepper or salt if needed. Serve immediately with extra Parmesan on the side.

Notes

Use room temperature eggs to prevent curdling. Work quickly when mixing eggs with pasta to avoid scrambling. Reserve pasta water to adjust sauce consistency. Freshly grated cheese is best. For dairy-free or vegetarian versions, swap ingredients as suggested.

Nutrition

Keywords: carbonara, peas, bacon, spring recipe, pasta, easy dinner, quick meal, creamy sauce

Find it online: https://hungermind.com/savory-spring-carbonara-with-peas-and-bacon-easy-recipe-for-perfect-dinner/