Spaghetti Carbonara is the perfect Valentine’s Day meal. It’s quick, easy, indulgent, and a bit romantic (IMO). Crispy bacon just makes this dish extra special and decadent as well.
Servings
4
Prep Time
5 min
Cook Time
15 min
Ingredients
1 lb bacon, chopped
2 garlic cloves, minced
1 c. Frozen petite peas
2 egg yolks
2 eggs
4 tbsp heavy cream
1 c. Parmigiano Reggiano, freshly grated
Fresh cracked black pepper
1/2 c. pasta water, reserve from pot before draining pasta
In a medium bowl, whisk together eggs, egg yolk, heavy cream, parmigiana reggiano, and pepper. Set aside.
2
In a large, deep skillet over medium heat, cook bacon until crispy. (I drained a majority of the drippings and returned to pan). Add garlic to bacon and cook 1-2 minutes stirring frequently. Add peas and stir again.
3
Add in al dente pasta and egg mix. Reduce heat to low. Use tongs to mix the pasta and sauce. Add in reserved pasta water and stir constantly. You will see the sauce change from thin to a creamy texture.
4
Plate and top with more parmigiana reggiano. Enjoy!
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