Just a few simple ingredients and this tasty recipe for Spaghetti Carbonara made with bacon and peas is ready in 25 minutes!
Are you ready for a REALLY simple, tasty weeknight meal? Then this recipe for Spaghetti Carbonara is it! I have never been a big fan of peas. It's just one of those vegetables I couldn't stomach the smell or taste of. Seriously.
When it came time to introduce peas into our daughters food as an infant, I had to have my husband feed the girls; it was that bad.
Fast forward 18 years later and I decided to give peas another shot. After all, your taste buds are supposed to change every 7 years right? And since the big "4-8" is right around the corner, I figured I would try them 'disguised' in a meal rather than all at once.
Then I remembered a quick and easy Italian recipe that just might do the trick: Spaghetti Carbonara; which is a sauce made with bacon or ham, egg and cream. Though every carbonara recipe I've seen always had peas as well.
I thought "What a better way to try peas than mixed with pasta, bacon and cream sauce." Yes, I said cream sauce. So for those of you trying to eat healthy, this recipe may not be for you so you may want to back out slowly while you still can.
I will say that I will also provide a healthier alternative to this recipe below so you just may want to stick around anyway. 😉
How do you make Spaghetti Carbonara?
OK back this Spaghetti Carbonara. First, you want to cook the spaghetti. Follow package directions and drain. While the water boils and the pasta is cooking, prepare the remaining ingredients.
Cut the bacon slices into 1" pieces; then cook in a large saute pan over medium heat. Use a pan large enough that can hold your pasta once it's cooked as well.
I prefer cooking bacon in a pan vs. the microwave or oven for this recipe, but if you want to add extra time to your meal planning, more power to you.
Once the bacon is cooked, remove from the pan and drain on paper towels; then drain excess grease leaving a thin coating on the bottom to cook the garlic.
Add chopped garlic, heavy cream, Pecorino Romano cheese, peas and the bacon; stir. Allow to simmer for 1-2 minutes until the sauce starts to thicken slightly; then add the cooked pasta and mix well.
In about 25 minutes, you have a delicious meal that feeds 4-6 people; which is perfect for those hectic weeknights! Now if you're looking to reduce the calorie intake or just don't like regular bacon, here are a few alternatives:
- Instead of bacon, you can use chopped ham, prosciutto, or turkey bacon
- Instead of heavy cream, you can use half and half or milk. If you use milk, the sauce won't get thick without a little help, so before adding the milk to the pan (after you saute the garlic), add about 1 tbsp. of flour to form a roux
- Instead of spaghetti, you can use whole wheat or gluten free pasta
Enjoy!
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Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 6 slices bacon
- 2 tablespoons minced garlic
- 1 ½ cups heavy cream
- ¼ cup grated pecorino romano cheese
- 1 cup defrosted frozen peas
Instructions
- Cook the spaghetti according to package directions. Drain.
- While the water boils and the pasta is cooking, prepare the remaining ingredients.
- Cut the bacon slices into 1-inch pieces; then cook in a large saute pan over medium heat until crispy. Use a pan large enough that can hold your pasta once it's cooked as well.
- Once the bacon is cooked, remove from the pan and drain on paper towels; then drain excess grease leaving a thin coating on the bottom to cook the garlic.
- Add chopped garlic, heavy cream, Pecorino Romano cheese, peas and the bacon; stir. Allow to simmer for 1-2 minutes until the sauce starts to thicken slightly; then add the cooked pasta and mix well.
Notes
~Instead of bacon, you can use chopped ham, proscuitto, or turkey bacon
~Instead of heavy cream, you can use half and half or milk. If you use milk, the sauce won't get thick without a little help, so before adding the milk to the pan (after you saute the garlic), add about 1 tbsp. of flour to form a roux
~Instead of spaghetti, you can use whole wheat or gluten free pasta
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Taylor says
I made this with Light Cream (grocery store was out of the off-brand heavy cream) and then substituted the bacon with about 3/4 of a container of McCormick Bac'n Chips (I'm vegetarian). This is INCREDIBLE! Thank you for the recipe!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it and made the recipe your own to suit your own needs! 🙂
Sara Zielinski says
This looks like a great spaghetti.
Amy | Amy's Cooking Adventures says
Yum - looks like a perfect weeknight meal
Carrie's Experimental Kitchen says
It definitely is Amy, thanks so much for stopping by!