This classic Italian-inspired dish mixes simple
ingredients to create complex flavor without the
fuss.
Prep: 15minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
6 strips bacon (I simplified this and used Kirkland precooked bacon chopped into pieces and fried for a few minutes)
16 ounce spaghetti
1 cup frozen peas
3 eggs plus one yolk room temperature
1/2 cup plus 2 T shredded parmesan
cheese, divided
3/4 tsp. salt plus more for pasta water divided
1⁄4 tsp. black pepper
Directions
Step 1
Preheat oven to 400°F and line a sheet
pan with foil. Bring stockpot of salted water to a
boil.
Step 2
Place bacon on foil-lined sheet pan and
bake 15 minutes (safe internal temp.
145°F).
Step 3
Meanwhile, cook spaghetti according to
package directions. In final 1-2 minutes of
cooking, add peas.
Step 4
Chop cooked bacon into bite-size
pieces.
Step 5
In small bowl, whisk together eggs, yolk, and 1/2 cup
parmesan. Set aside.
Step 6
Drain pasta, reserving1 cup pasta water.
Return pasta to stockpot followed by
3/4 teaspoon salt, 1/4 tsp pepper 1/4 cup pasta water.
Step 7
Slowly stir in egg mixture (a creamy
sauce will start to form). If sauce looks
too thick, add a bit more pasta water.
Step 8
Garnish with remaining 2 Tablespoons
parmesan and serve immediately.
Refrigerate any leftovers.
Copied fro Smith's Food and Drug "mymagazine" March 2026 page 16
