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Creamy Bacon and Pea Carbonara is a comforting pasta dish that you can whip up in under half an hour, perfect for busy weeknights when you crave something cozy and flavorful. It has become a repeat favorite in my kitchen thanks to its simple ingredients and the way the creamy sauce clings to every strand of spaghetti.
The first time I tried this recipe it was late on a chilly evening and it instantly became my go to meal when I need something both quick and deeply satisfying. Even picky eaters never leave a bite behind.
Ingredients
- Spaghetti: you want a pasta that holds sauce well Italian brands have that perfect bite
- Bacon: choose meaty bacon for best texture and a smoky depth pre diced saves you time
- Frozen peas: add bright color and sweetness go for petite peas for tender results
- Eggs: provide that signature creamy carbonara base go for fresh large eggs with deep colored yolks
- Parmesan cheese: brings saltiness and nutty richness buy a wedge and grate it fresh if possible
- Garlic: amplifies flavor use plump fresh cloves for best aroma
- Olive oil: helps crisp bacon and rounds out the sauce quality extra virgin is best
- Salt and pepper: finishes the dish taste as you go for balanced seasoning
Step-by-Step Instructions
- Cook the Pasta:
- Boil a large pot of salted water and cook spaghetti until just al dente drain well but make sure not to overcook you want the noodles to stay firm to hold the sauce
- Make the Bacon and Pea Mixture:
- In a wide skillet heat olive oil over medium add diced bacon cook until golden and crispy stirring occasionally for even browning
- Build the Flavor Base:
- Sprinkle in minced garlic sauté for about a minute until fragrant then pour in frozen peas stir and let them cook for two to three minutes until warmed through
- Prepare the Sauce:
- Whisk eggs with grated Parmesan in a bowl until creamy and smooth this will help you pour and mix quickly later
- Combine Pasta and Sauce:
- Add the drained spaghetti into your skillet with bacon and peas remove from heat immediately then pour the egg and cheese mixture on top using tongs toss fast so the sauce becomes glossy and thick from the heat of the pasta avoid scrambling the eggs
- Season and Serve:
- Finish with generous salt and cracked pepper taste and adjust before serving then plate immediately while still hot
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Parmesan is my favorite part of this dish because it brings everything together with just the right amount of saltiness and creamy melt. That rich cheesy aroma always reminds me of cozy Sunday dinners with my family and laughter around the big table.
Storage Tips
Leftover carbonara should be refrigerated in an airtight container as soon as it cools. When reheating add a splash of water or milk to loosen the sauce and warm it gently over low heat. Pasta with eggs is best not kept longer than two days.
Ingredient Substitutions
For a vegetarian spin swap bacon for diced mushrooms or roasted zucchini. No Parmesan Use Pecorino Romano for a sharper taste or try a high quality hard cheese. Whole wheat or gluten free spaghetti work well if you need dietary adjustments.
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Serving Suggestions
Top your pasta with extra cheese and a good grind of black pepper for a true trattoria touch. Pair with a crisp green salad or roasted asparagus for a balanced meal. Garlic bread on the side always gets rave reviews at my table.
A Little Culinary Context
Classic carbonara comes from Rome where the trinity of eggs bacon and cheese cooks together in the pan with pasta hot enough to turn the mix into a silky sauce. Early Italian recipes used guanciale but bacon is an easy swap with its familiar flavor. The addition of peas is a touch I picked up from a friend in Sicily she swears by their sweetness in a creamy pasta.
Recipe FAQs
- → How can I prevent scrambled eggs in the sauce?
Ensure you remove the pan from heat before adding the egg and cheese mixture. Toss quickly so the residual heat creates a smooth sauce without scrambling.
- → Can I make this dish vegetarian?
Yes! Simply omit the bacon and sauté mushrooms instead for a hearty alternative while keeping the creamy character.
- → Which type of pasta works best?
Spaghetti is classic for carbonara, but linguine or fettuccine also work well to hold the sauce.
- → Is it possible to use fresh peas?
Absolutely! Fresh peas offer a slightly sweeter and firmer texture. Blanch them briefly before adding to the skillet.
- → How can I increase creaminess?
Add a bit more Parmesan or stir in a splash of reserved pasta water to enhance the creaminess and help the sauce coat the noodles.