Spaghetti Carbonara
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5 from 1 vote

Spaghetti Carbonara

Just a few simple ingredients and this tasty recipe for Spaghetti Carbonara made with bacon and peas is ready in 25 minutes!
Course Main Entree
Cuisine Italian
Keyword pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Carrie's Experimental Kitchen


  • 1 lb . Spaghetti
  • 6 Slices Bacon
  • 2 Cloves Garlic, minced
  • 1 1/2 c . Heavy Cream
  • 1/4 c . Pecorino Romano Cheese, grated
  • 1 c . Peas, I used frozen


  • 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" 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.
  • 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.


~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