Easy Pea & Spinach Carbonara

As a fledgling cook, I thought this was really terrific. I did add some crumbled bacon (because I'm a bachelor) as well as doubling the amount of garlic (because is that ever a bad idea?) but I loved having the delicious taste of carbonara without the greasy weight of a cream sauce. Even my apprehensive cook friends lit up when having a plate. Definitely going into my (new) rotation. Great!

I love this lighter version of my favorite pasta dish! Will definitely be making it again next time I have a pasta craving.

This is much better as a left-over. It wasn't till I completed this recipe that I realized how much practically raw egg remains in the finished product. (My supermarket stocks more than a dozen kinds and brands of eggs, but none was marked "pasteurized.") So I was much more comfortable with this dish when I sauteed a portion in a skillet, thus giving the egg portion some more cooking time. In addition, I found that this recipe took way over 20 minutes to prepare. Like a previous reviewer, I used traditional pasta, since my supermarket didn't have fresh noodles. The previous reviewer's technique of adding the spinach and peas when the pasta needed a minute more to cook worked well.

Our family loved this recipe and we'll make it again. The breadcrumb topping was delicious. The only thing we changed was to use dried pasta. We cooked it until it was almost done and then added the spinach and peas. Yum!!

Our family loved this recipe and we'll make it again. The breadcrumb topping was delicious. The only thing we changed was to use dried pasta. We cooked it until it was almost done and then added the spinach and peas. Yum!!

I did not make any changes - however, the spinach was a bit overpowering. I'd probably back off the amount on the next dish. Very good.