Spaghetti Carbonara made with eggs, Parmesan cheese, peas and bacon. It is an easy pasta alla carbonara, ready in only 20 minutes!
It is impossible to go wrong with bacon, peas, and Parmesan cheese in pasta. While it is not typical to add milk to Spaghetti Carbonara, I prefer it to olive oil or butter. If you are feeling apprehensive about using a raw egg. Don’t worry the warmth of the pan will cook the egg. You actually have to toss the pasta a lot or you will end up with scrambled eggs.
- 8 ounces spaghetti
- 4 bacon slices
- 2 garlic cloves
- ¼ cup finely chopped onion
- ½ cup frozen peas
- 1 tablespoon oregano
- ½ cup milk
- 1 large egg
- ½ cup grated Parmesan cheese
- Prep the ingredients: Mince the cloves of garlic. Finely chop the onion. Go ahead and measure out your Parmesan cheese, milk, peas and oregano. You will want to act quickly when the pasta and bacon have finished cooking.
- Cook the Spaghetti Carbonara: Cook the spaghetti per the instructions on the box. While the spaghetti is cooking, in a skillet, cook your bacon. Once it is done, drain the bacon on a paper towel. Drain the bacon grease from the skillet till there is only about 1 tablespoon left. Saute the garlic, onion, and peas for 2 minutes. During this time the pasta should finish cooking, drain the pasta in a colander and add to the skillet. Reduce the heat to low, add milk and oregano. Once the milk has warmed removed from the heat and add in the egg and the Parmesan cheese. Toss the pasta quickly so the egg is not able to scramble. Don’t worry the heat will cook the egg. Garnish with extra Parmesan or basil and serve.
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