Pesto Spaghetti Carbonara
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Ingredients:
- 1 lb. pasta
- 8 x slices bacon or pancetta
- 2 x eggs
- 1 cup Parmesan Pesto Sprinkle
- 1/2 cup olive oil
- 1 tsp. Italian Herbs, crushed
- 2/3 cup green peas, warmed
- 1 tsp. fresh ground pepper
- salt to taste
Directions:
Place the bacon on a foil wrapped baking sheet. Place in cold oven. Turn to 400 degrees. Cook 15- 20 minutes. Meanwhile, cook pasta. Strain pasta, place back into pot. Cut bacon in ½ inch pieces and place in pan with pasta. In a small bowl, mix the Parmesan Pesto Sprinkle and Italian Herbs with the olive oil and set aside. Over very low heat, crack the two eggs over pasta and stir to coat pasta and cook. Next, add in the pesto mixture, stirring to thoroughly combine. Stir in green peas, pepper and salt, if desired. Serve immediately.
Serving Suggestions:
Can also be finished with deseeded, chopped tomatoes and shaved parmesan.
Yields:
4 servingsThanks to:
Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.