- 8 ounces spaghetti
- 1 cup frozen peas
- 3 large eggs
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon chili pepper flakes
- 4 slices bacon, diced
- 2 teaspoons minced garlic
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
As I was getting ready to head out the door to work, my husband noticed that I still had the size sticker stuck on my blouse. I would have been relieved that he caught it- except that I had worn the blouse before.
Years ago, I would have been horrified by this, but now I’m at an age in which I pick my freak outs carefully. This same rule goes for cooking. I refuse to make anything that could stress me out. I want to take my time and enjoy the experience. That is why I cook. I love to savor the scents, and colors of everything coming together perfectly.
My Pasta Carbonara is a wonderful blend of creamy sauce and spicy kick. There are few ingredients, but the flavors are a perfect combination.
The sauce is a mixture of garlic, eggs, and Parmesan cheese. This combined with the spice of red pepper flakes and smoky bacon makes this dish hard to resist.
In a large pot of boiling salted water, cook pasta for 8 minutes. Add frozen peas and cook another 2 minutes. Reserve 1/2 cup of the water and drain the rest well.
In a small bowl, whisk together eggs and Parmesan and chili flakes; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy. Do not drain the fat.
Stir in garlic and cook about 1 minute. Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley.