This dish was delicious! My husband and I both love pasta alfredo, so this was a nice alternative! I did add some crushed red pepper to the sauce, though, in order to give the dish a bit more of a kick. Otherwise, I followed the recipe as written. It was so quick and simple to put together and we had a wonderful, creamy meal on the table in less than 30 minutes.
Spaghetti Carbonara with Peas
From EatingWell: January/February 2013
Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you’re concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.Add to lose it
3 Reviews for Spaghetti Carbonara with Peas
my family loved this meal. They love bacon and I don't make it that offen so it was a treat. It was easy and quick...will make again
Both my husband and I loved this meal! I was surprised at how much flavor this had. Making sure the eggs are at room temperature was key to a creamy sauce.
I used turkey bacon, minced garlic from a jar and thawed the peas separately on the stove, followed the rest of the recipe as is. So good! Will add this to the rotation.