Spaghetti Carbonara with Sweet Peas
Indulge in creamy Spaghetti Carbonara with crispy bacon and sweet peas. Perfect with Palazzo Schiavino Barbera. Easy, comforting, and a complete meal in one bowl.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Garlic press
- Grater
- Stove
Ingredients
- 1 pound spaghetti or bucatini
- 1 tablespoon extra-virgin olive oil
- 6 ounces thick-cut bacon, cut into 1/2-inch pieces
- 2 large eggs
- 1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
- 1 cup frozen sweet peas, thawed
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
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