Pesto Spaghetti Carbonara
The easiest 20 minute dinner! This creamy pesto carbonara combines crispy bacon, sweet peas, and a luxurious egg & pesto sauce for a comforting yet vibrant pasta dish.
Ingredients
- 10 oz dry spaghetti
- 4 oz thick cut bacon diced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese divided
- 2 tbsp basil pesto homemade or store bought
- 1/2 cup frozen peas
- Freshly cracked black pepper to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
- While the pasta cooks, whisk the eggs, 3/4 cup of the grated Parmesan, and the pesto together in a large heat safe bowl until smooth.
- In a large skillet over medium heat, cook the diced bacon until brown and crispy. Remove bacon with a slotted spoon, leaving the fat in the pan. Add the frozen peas to the skillet and cook for 2-3 minutes until heated through.
- Before draining the pasta, reserve 1/2 cup of the starchy pasta water. Drain the spaghetti and immediately add it to the bowl with the egg pesto mixture. Toss continuously with tongs for 1-2 minutes until the pasta is coated and a creamy sauce forms.
- Pour the pasta and sauce into the skillet with the peas. Add the cooked bacon back in. Toss everything together over low heat for 30-60 seconds. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches a silky consistency.
- Serve immediately, topped with the remaining 1/4 cup of Parmesan and lots of black pepper.
Notes
- Key to Creaminess: The hot pasta must be tossed with the egg mixture off the heat in a separate bowl to create the sauce without scrambling the eggs.
- Pasta Water: Do not forget to reserve it before draining! It's essential for adjusting the sauce.
- Cheese: Grating your own Parmesan from a block guarantees the smoothest sauce.
- Serving: This dish is best enjoyed immediately.