Pasta Carbonara is a favorite Italian dish made with wholesome ingredients. The creamy sauce is made with eggs and Parmesan cheese, using a special technique to ensure a smooth and luscious texture. Spaghetti noodles are topped with chopped bacon and sweet peas for the ultimate comfort food.
1cupfreshly grated Parmesan cheeseplus more for garnish
Bring 4 quarts of water and 1 tablespoon salt to a boil in a large pot.
Add pasta to the boiling salted water and cook until al dente, about 10 to 12 minutes. Reserve the hot pasta water. In the meanwhile prepare the bacon.
Heat a large pan over medium-high heat. Add olive oil, once hot carefully add the chopped bacon. Saute until crispy, stirring every minute, about 6 to 7 minutes.
Drain off excess bacon grease, adding back 2 tablespoons grease to the pan.
Heat pan over medium-high heat, add the garlic and saute until fragrant, 1 minute.
Add peas to the pan and cook 30 seconds, stir to combine. Turn off heat and set aside until pasta is ready.
Heat pan with bacon and peas over medium heat. Add the hot pasta straight from the boiling water into the pan, reserve the pasta water.
Toss the pasta with the bacon and peas for about 2 minutes. Turn off heat.
In a large metal mixing bowl beat the eggs and parmesan cheese together with a whisk.
Add pasta mixture to the egg mixture and stir to combine until noodles are coated with the sauce.
Very gradually add and mix ¼ cup pasta water to the noodles. Stir constantly to combine, until a lightly thickened sauce is created that coats the pasta.
Place bowl of pasta over the pot with boiling pasta water. Make sure that the bowl does not touch the water, discarding some water as needed.
Toss and stir the pasta frequently until the sauce thickens, looks creamy and coats the spaghetti, about 1 to 2 minutes. Make sure to stir and incorporate the sauce on the bottom of the bowl so it does not curdle.
Taste pasta and season with salt and pepper as desired.
Serve immediately topped with parsley, parmesan cheese, and freshly cracked black pepper.