Recipe

Spaghetti carbonara with peas

This traditional creamy pasta dish is only made better by the addition of frozen peas.

  • 25 mins cooking
  • Makes 2 Item
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Ingredients

Spaghetti carbonara with peas
  • 4 egg yolks
  • 3/4 cup (60g) parmesan cheese, finely grated
  • 4 rindless bacon rashers (260g), chopped finely
  • 2 clove garlic, sliced thinly
  • 1 cup (120g) frozen peas
  • 375 gram spaghetti

Method

Spaghetti carbonara with peas
  • 1
    Combine egg yolks and cheese in small bowl.
  • 2
    Cook bacon over heat in medium frying pan about 5 minutes or until starting to crisp. Add garlic, cook, stirring, 1 minute. Add peas, cook, stirring, until heated through.
  • 3
    Meanwhile, cook pasta, uncovered, in large saucepan of boiling water until tender, drain, reserving ¼ cup cooking liquid.
  • 4
    Return pasta to saucepan. Add bacon mixture, egg mixture and reserved cooking liquid to pasta, stir over heat about 1 minute.
  • 5
    Serve with extra parmesan cheese, if you like.

Notes

Unlike the cream-laden carbonara that many of us are familiar with, traditional carbonara is not made with any cream. We've slightly altered the traditional carbonara recipe by adding peas, if you prefer your pasta pea-free, simply omit them from the recipe

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