Author Notes
Discover how to make the best spaghetti Carbonara. The addition of onions (I wouldn't be Bosnian if I didn't add onions to every dish) and garlic elevates this otherwise flat dish. Peas add color, hint of sweetness, and texture. A simple to make, delicious and most desired Italian pasta dish. —Jas
Ingredients
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1/2 packet
dry spaghetti (about 8 oz.)
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6
slices bacon, cubed or sliced into small strips
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1 tablespoon
oil
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1
small onion, chopped
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1
small clove garlic, minced
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2
large eggs
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1/2 cup
Parmesan cheese, plus more for serving
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1 cup
frozen peas
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salt and freshly ground black pepper
Directions
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Cover frozen peas with warm water and set aside. Prepare the sauce while the pasta is cooking. Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 8-10 minutes.
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Meanwhile, heat the oil in a deep skillet over medium heat. Add the bacon and sauté, stirring occasionally, until bacon is crisp, 5-8 minutes. Transfer to a paper towel lined plate.
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Drain off the bacon fat, reserving about 3 tablespoons. Add the onions and cook over medium heat until golden brown, about 3-5 minutes. Toss the garlic into the skillet and sauté for less than 1 minute to soften.
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In a mixing bowl, whisk together eggs and parmesan. Drain the spaghetti, reserving ½ cup of the starchy cooking water. Add the hot spaghetti to the pan and toss for 2 minutes to coat in bacon fat. Remove from heat and immediately pour in egg/cheese mixture, mixing well until the eggs thicken. Toss with reserved pasta water, bacon and drained peas.
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Season the spaghetti with several turns of freshly ground black pepper and taste for salt. Serve sprinkled with additional cheese.
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