Easy Bacon and Pea Spaghetti Carbonara
Littleseed Garlic & Herb oil makes this classic carbonara pasta even quicker and easier to make. Just a handful of everyday of ingredients is all you need to make a this delicious spaghetti dish with bacon, peas in a silky sauce. It takes just minutes to make. Perfect for a midweek dinner.
Ingredients
80g Bacon lardons
2 eggs
2 tbsps grated parmesan cheese plus more for serving
100g frozen peas or petit pois
120g dried spaghetti
Fresh basil for serving (optional)
Method
Add the dried spaghetti to a pan of boiling salted water and cook according to the instructions on the packet.
In a frying pan over a medium heat drizzle in a tablespoon of littleseed Garlic & Herb oil. To the oil add the bacon lardons. Cook for 5 minutes until the lardons begin to brown.
Crack the eggs and seperate the egg yolks into a bowl from the egg whites. To the egg yolks add 2 tablespoons of the grated parmesan cheese. Whisk together until combined.
5 minutes before the spaghettti is ready, add the peas to the pasta pan to cook
When the spaghetti is cooked, remove a mugful of water from the pan and set aside
Drain the spaghetti and peas using a sieve or colander and add to the pan of bacon.
Add the parmesan and egg yolk mix to to the spaghetti as well as the mug of pasta water
Using a spatula stir the ingredients through the pasta until the spaghetti is coated in the silky and glossy carbonara sauce. The residual heat from the cooked spaghetti will cook the sauce through.
Serve in pasta bowls finished with a drizzle of littleseed Garlic & Herb Oil, fresh basil and more grated parmesan.
Prep Time
5 minutes
Cooking Time
15 minutes
Recipe Notes
Want to make this dish vegetarian? Try swapping the bacons lardons for sliced mushrooms and the parmesan cheese for a vegetarian italian style hard cheese.
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