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