Pesto Spaghetti Carbonara

A classic carbonara with an added burst of flavor from pesto

It was bound to happen and today I get to share one of my favorite recipes ever: pesto carbonara. Fun fact: I tried to make this with zoodles at the same time for Nick. It did not work. I think there is too much moisture in zoodles to keep enough heat long enough to cook the eggs. It was a sloppy mess. So I don't recommend that...just make it with regular pasta. The bit of pesto is seriously a fantastic addition to carbonara!

(Print)
What you need:

• 8 oz. spaghetti
• 4 strips thick cut bacon, chopped
• 1/2 cup frozen peas
• 2 large eggs
• 1 cup shredded Parmesan cheese, divided 
• 2 Tbsp. pesto
• Pepper to taste

Directions:

1. Cook spaghetti according to package directions in salted boiling water.
2. Meanwhile, cook bacon in a large skillet until browned. Add peas and cook for another 2 to 3 minutes. Drain off excess bacon grease.
3. Meanwhile, in a large bowl whisk together eggs, 3/4 cup Parmesan, and pesto.
4. Drain the pasta, reserving 1/2 cup pasta water. 
5. Add hot pasta to bowl with eggs and immediately starting stirring to coat.
6. Pour hot pasta into skillet with bacon and peas. Stir to coat.
7. Add pasta water to reach desired consistency.
8. Serve immediately with remaining 1/4 cup Parmesan and pepper to taste.

Recipe from I Wash, You Dry

Carbonara didn't work with zoodles, however, this One Pot Pesto Chicken Alfredo Zoodles recipe is a great recipe with a little pesto but not as heavy as regular pasta. This Bacon and Parmesan Pasta recipe from Tasty Kitchen is very much like carbonara. Yum!

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