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Grain Free Spaghetti Carbonara with Sweet Peas
Classic carbonara made grain-free with Jovial Grain-Free Cassava Spaghetti! Eggs, parmesan, crispy bacon, garlic, and sweet peas -- This pasta dish is the real deal and comes together in under 15 minutes!
Gluten-Free
Serves 4
Ingredients
3 Room Temperature Eggs
¾ cup Parmesan Cheese
¼ teaspoon Black Pepper
1 8oz. (227g) box Jovial Grain Free Cassava Spaghetti
4 slices Thick-Cut Bacon
4 cloves Garlic, minced
1 cup Frozen Green Peas
Fresh Chopped Parsley, to garnish
Directions
- In a small bowl, whisk the eggs, parmesan, and black pepper together. Set aside.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente -- about 7 minutes.
- While the pasta is boiling, cut the bacon into small bite size pieces. In a pan over medium-high heat, fry the bacon until crisp to your liking. Remove the bacon with a slotted spoon and set aside. Drain out any excess fat, leaving about 1 tablespoon to cook the garlic and peas.
- Add the garlic and peas to the bacon fat, and cook for 2-3 minutes, just until peas are cooked and garlic is fragrant. Add the cooked pasta directly into the pan with the garlic and peas (Do not drain the pasta water quite yet). Gently toss, and move the pan off of the heat completely.
- Slowly add the whisked egg mixture to the pasta, using tongs to move the pasta in a circular motion at the same time. The hot pasta will cook the eggs. Once all the egg mixture is incorporated, slowly add in ½ cup of the pasta water to thin out the sauce. The pasta water will also make the pasta dish extra creamy. Fold in the bacon.
- To serve, swirl the spaghetti onto plates, and garnish with fresh parsley and more parmesan if desired.
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