Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara.

Ingredients of Pasta Carbonara

  1. Prepare 1 pkg. (1 lb.) of linguine or spaghetti.
  2. You need 6 of bacon strips, chopped.
  3. It's 1 cup of fresh or frozen peas.
  4. Prepare 2 Tbsp. of lemon juice.
  5. Prepare 1 1/2 Tsp. of grated lemon peel.
  6. You need 2 of large eggs, lightly beaten.
  7. You need 2 Tbsp. of minced fresh parsley.
  8. Prepare 1/2 cup of grated Parmigiano-Reggiano cheese.
  9. Prepare 1/4 Tsp. of salt.
  10. Prepare 1/4 Tsp. of pepper.
  11. You need of Additional grated Parmigiano-Reggiano cheese, optional.

Pasta Carbonara step by step

  1. In a large saucepan, cook pasta according to package directions for al dente..
  2. Drain pasta, reserving water; keep pasta warm..
  3. In the same pot cook bacon over medium heat until crisp, stirring occasionally..
  4. Add peas; cook until just heated through..
  5. Add pasta to pot; toss to combine..
  6. Remove from heat; quickly stir in the remaining ingredients, adding enough pasta water to create a sauce..
  7. If desired, serve with additional cheese..
  8. NOTE: The heat from the pasta cooks the eggs, but they may not reach 160 degrees, the temperature at which eggs are considered safe to eat. To prevent food borne illness, it's best to use pasteurized eggs..

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