Spaghetti alla Carbonara with Peas


  • ½ pound pasta
  • ¼ cup pecorino romano or parmigiano reggiano (parmesan), grated
  • 1 tablespoon mint, julienned
  • pepper to taste
  • ½ cup peas (fresh or thawed frozen)
  • 2 tablespoons heavy cream
  • 2 egg yolks
  • + 1 more ingredients
    • 4 slices bacon, cut into ½ inch slices

1. Cook the pasta as directed on the package. 2. Meanwhile cook the bacon in a pan until crispy and set it aside on paper towels to drain. 3. Mix the egg yolks, heavy cream and pecorino romano in a large bowl. 4. Drain the cooked pasta reserving some of the water. 5. Mix the pasta, peas and b...

View full recipe at SpringPad


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