Spaghetti Carbonara

  • 1/2 Pound-Pasta
  • 3 Strips-Bacon-cut into thin strips
  • 2 Cloves-Garlic-chopped
  • 2 Tablespoons-Unsalted Butter
  • 3 Each-Eggs-lightly beaten
  • 4 Tablespoons-Parmesan-grated
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
  • 1/4 Cup-Frozen Sweet Peas–thawed in refrigerator

Preparing the Dish

  1. Bring a large pot of water to a boil and add a large pinch of salt.
  2. Cook spaghetti for 8 minutes or until al dente, stirring frequently.
  3. While pasta is cooking, warm a large non-stick pan over medium heat and add bacon.
  4. Cook until almost crisp, remove and drain on paper towels.
  5. Remove from heat, leaving bacon drippings, add garlic/butter and stir.
  6. In a mixing bowl crack eggs and beat with a fork until well combined.
  7. Add two tablespoons of parmesan, season with salt/pepper/crushed red, combine and set aside.
  8. When pasta is done, remove with tongs and add directly to pan with dripping
  9. Toss to coat, lower heat to low, add eggs and toss to coat.
  10. Add a little pasta water at a time to get sauce to a moist consistency.
  11. Add peas, toss to combine and add more pasta water to keep moist if needed.
  12. Place on individual plates, add remaining parmesan and serve.