This Carbonara pasta is lovingly coated with bacon, egg, cheese and peas. Ready in less than 30 minutes! Enjoy!!! 😍 It comes together quickly, so get everything you need ready before you begin.

Yields4 Servings
 1 lb dry or fresh pasta (I used pappardelle)
 2 tbsp extra virgin olive oil
 ½ lb bacon sliced into small pieces
 1 large onion, diced
 ½ cup chicken or vegetable stock
 6 large eggs at room temperature
 1 cup finely grated Romano, or Parmigiano-Reggiano
 1 cup frozen peas
 Pinch of kosher salt
 Fresh ground pepper
 1 tbsp chopped fresh Italian parsley, and fresh oregano leaves for garnish
1

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Whisk the eggs in mixing bowl, add the cheese to the eggs, stirring well to prevent lumps. Set aside until ready to use.

2

Heat the olive oil in a deep skillet over medium flame. Add the bacon and diced onion and sauté for about 8-10 minutes, until the bacon is crisp and the fat is rendered. Occasionally stirring. Then add the stock, peas, a light pinch of salt and fresh ground pepper and let cook for a 2-3 minutes. Reduce to low heat keeping the sauce warm.

3

Meanwhile bring a large pot of salted water to a boil, add the pasta and cook according to package directions or until tender yet firm. Reserve 1 cup of the starchy cooking water to use in the sauce.
Transfer the drained pasta to the bacon sauce, increase heat to medium high, add 1/2 cup of the reserved pasta water. Using tongs toss for 1 minute or so to coat the pasta.

4

Important step, remove the pan from the heat and pour the egg/cheese mixture into the pasta, tossing and mixing quickly until the eggs thicken. This is done off the heat to ensure you don't scramble the eggs. Add the the chopped parsley.
If the sauce is too thick then add a little more pasta water to thin out the sauce and toss together.

5

Plate the carbonara in serving bowls and garnish with oregano leaves. Top with additional cheese.

Category

Ingredients

 1 lb dry or fresh pasta (I used pappardelle)
 2 tbsp extra virgin olive oil
 ½ lb bacon sliced into small pieces
 1 large onion, diced
 ½ cup chicken or vegetable stock
 6 large eggs at room temperature
 1 cup finely grated Romano, or Parmigiano-Reggiano
 1 cup frozen peas
 Pinch of kosher salt
 Fresh ground pepper
 1 tbsp chopped fresh Italian parsley, and fresh oregano leaves for garnish

Directions

1

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Whisk the eggs in mixing bowl, add the cheese to the eggs, stirring well to prevent lumps. Set aside until ready to use.

2

Heat the olive oil in a deep skillet over medium flame. Add the bacon and diced onion and sauté for about 8-10 minutes, until the bacon is crisp and the fat is rendered. Occasionally stirring. Then add the stock, peas, a light pinch of salt and fresh ground pepper and let cook for a 2-3 minutes. Reduce to low heat keeping the sauce warm.

3

Meanwhile bring a large pot of salted water to a boil, add the pasta and cook according to package directions or until tender yet firm. Reserve 1 cup of the starchy cooking water to use in the sauce.
Transfer the drained pasta to the bacon sauce, increase heat to medium high, add 1/2 cup of the reserved pasta water. Using tongs toss for 1 minute or so to coat the pasta.

4

Important step, remove the pan from the heat and pour the egg/cheese mixture into the pasta, tossing and mixing quickly until the eggs thicken. This is done off the heat to ensure you don't scramble the eggs. Add the the chopped parsley.
If the sauce is too thick then add a little more pasta water to thin out the sauce and toss together.

5

Plate the carbonara in serving bowls and garnish with oregano leaves. Top with additional cheese.

Carbonara Pasta