Spaghetti Carbonara

Spaghetti Carbonara

Eating Light Magazine; Spring 2012 Edition

1 lb Spaghetti
3 extra-large eggs
¼ cup chopped fresh flat-leaf parsley
¼ tsp. crushed red pepper flakes
2 tbsp. olive oil
4 oz. diced thick cut bacon
1 tbsp minced garlic
1/3 cup frozen peas, thawed
½ cup freshly grated parmesan cheese
Salt and pepper

1.  Heat large saucepot and cook spaghetti according to package directions.  Reserve the drained water.  Drain and return to pot.

2.  In small bowl, whisk together eggs, parsley, red pepper flakes, and salt

3.  In a large, deep skillet on medium, heat oil.  Add bacon and cook until lightly browned, stirring frequently.  Add garlic and ½ teaspoon freshly ground black pepper, and cook 1 minute, then reduce heat to medium-low.

4.  Add drained pasta, egg mixture, and peas, plus ½ cup of the reserved pasta cooking water to the skillet with the bacon.  Stir and cook 1 to 2 minutes, adding more pasta cooking water if necessary, until sauce has creamy consistency.  Add Parmesan; toss; serve immediately.

SURVEY SAYS:  Definitely a keeper!  This is so easy to make and really, really good!!