One of my favorite (and quick) go to pasta dishes is Pasta Carbonara. Now, truth be told, I prefer making my own pasta, and when you've got a busy family/business schedule like mine, you want to eat well but may need to cut a few corners.
For this recipe, I used Barilla's veggie pasta and it definitely made the meal. Another great reason for using this type of pasta is simply because it's an easy way to get your servings of vegetables in a rich and delicious dish like this one. Check out this quick and easy weeknight, date night, or any other night's recipe below!
Prep: 10 min
Cook: 20 min
Total Time: 30 min
Yield: 4 to 6 Servings
Ingredients
1 lb. Barilla Veggie Spaghetti
1 tbsp. extra-virgin olive oil
½ lb. uncured turkey bacon
2 garlic cloves, minced
3 whole eggs
1 egg yolk
1 cup shredded Parmesan or Romano cheese
1 cup reserved pasta water
10 oz. bag of frozen peas, thawed
2 tbsp. fresh parsley, chopped
1 tsp. kosher salt
1 tsp. cracked black pepper
Equipment
8“ Chef’s Knife
Cutting Board
Stainless-Steel Skillet
Small Bowl
Measuring cups and spoons
Large Stock Pot
Wooden Spoon
Metal Tongs
Serving Dishes
Directions
1. Cook pasta according to package directions but until al dente.
2. In a small bowl, beat eggs, 1/2 cup of cheese, and 1/2 tsp of black pepper and set aside.
3. In a stainless-steel skillet on medium-high heat, add olive oil and sauté turkey bacon until browned. Add garlic and cook until fragrant. Remove from heat, turn heat to low, and set bacon and garlic aside in a small bowl.
4. Return skillet to low heat and add pasta. Toss to coat with oil and stir in bacon/garlic mix. Season with salt to taste.
6. Turn off heat and add egg mixture and peas to the pasta using tongs to vigorously turn pasta and stir to be sure eggs do not curdle.
7. Add pasta water by the 1/4 cup if pasta appears to dry out. Pasta sauce should be creamy and silky. Season with salt to taste.
8. Serve immediately with additional cheese, parsley, and more cracked black pepper as garnish. Enjoy!
This is definitely a luxurious meal that anyone can make on the go. As always, when you make this recipe, share your feedback and some of the variations you used to make yours amazing!
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