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Pesto Spaghetti Carbonara

Yields: 4 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Parmesan Pesto Sprinkle 8 oz bag $11.25
Italian Herbs (Salt-Free) 2 floz bottle $3.00
Peppercorns, Black, Tellicherry OUT OF STOCK

Ingredients:

Directions:

Place bacon on a foil-wrapped baking sheet. Place in cold oven. Turn oven to 400 degrees and cook bacon for 15 to 20 min. Meanwhile, cook pasta according to package directions. Strain pasta and place it back into pot. Cut cooked bacon into ½-inch pieces and place in pot with pasta. In a small bowl, mix Parmesan Pesto Sprinkle and Italian Herbs with olive oil and set aside. Over very low heat, crack eggs over pasta and stir to coat pasta and cook eggs. Next, add seasoning mixture,stirring to thoroughly combine. Stir in green peas, pepper and salt to taste. Serve immediately.

Serving Suggestions:

Can also be finished with deseeded, chopped tomatoes and shaved Parmesan.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pesto Spaghetti Carbonara

"What a pleasant surprise when I came home and found the package. I did not expect the spices to arrive so soon. Thank you so much!"

-Nydia G. of Redondo Beach, CA

Pesto Spaghetti Carbonara


Yields: 4 servings

Ingredients:

Directions:

Place bacon on a foil-wrapped baking sheet. Place in cold oven. Turn oven to 400 degrees and cook bacon for 15 to 20 min. Meanwhile, cook pasta according to package directions. Strain pasta and place it back into pot. Cut cooked bacon into ½-inch pieces and place in pot with pasta. In a small bowl, mix Parmesan Pesto Sprinkle and Italian Herbs with olive oil and set aside. Over very low heat, crack eggs over pasta and stir to coat pasta and cook eggs. Next, add seasoning mixture,stirring to thoroughly combine. Stir in green peas, pepper and salt to taste. Serve immediately.

Serving Suggestions:

Can also be finished with deseeded, chopped tomatoes and shaved Parmesan.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.