Inspired by the amazing Pioneer Woman's recipe. I'm posting so I can make this again and again. I made it with spaghetti tonight but I think I'll try the mini lasagna- like noodles next time. Or something flat and long and wide. In the original recipe she uses heavy cream, less peas, regular onion, less bacon. This is the way I like it.
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Units: US | Metric
- 1Cook pasta according to package directions, adding the frozen peas in 2 minutes before the pasta is done cooking.
- 2While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off most of the bacon grease, leaving a tablespoon to cook the onions inches
- 3Return the pan to the stove over medium-low heat and throw in the onions and cook until very soft. Then add the garlic. Cook for 3 minutes then set aside.
- 4In a bowl, mix together eggs, Parmesan, half and half, and salt and pepper until smooth.
- 5When the pasta and peas are done, reserve a cup or two of the pasta water. Drain the pasta and peas but do not rinse, then place them back into the pan you cooked it inches
- 6While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
- 7Add the peas, bacon, and sauteed onion/garlic.
- 8Add more pasta water to loosen the sauce if necessary, and salt and pepper to taste.
- 9Serve immediately with extra Parmesan.
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Nutritional Facts for Pasta Carbonara Inspired by the Pioneer Woman
Serving Size: 1 (163 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 420.7
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 7.2 g
- Cholesterol 124.2 mg
- Sodium 377.8 mg
- Total Carbohydrate 48.1 g
- Dietary Fiber 2.8 g
- Sugars 2.9 g
- Protein 19.0 g