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Test Kitchen Approved

Pesto Spaghetti Carbonara

Recipe By Mike Johnston, Savory Spice founder

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Mike Johnston, Savory Spice founder

A pesto-and-pasta lover's dream!

Serving Suggestions

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

Ingredients

1 lbs. spaghetti pasta

8 slices bacon (or pancetta)

2 eggs


0.5 cups olive oil


0.66 cups green peas, warmed


1 no unit Salt to taste

Savory Spice ingredients in this recipe

  • Italian Herbs

    We have combined the best of the classic herbs used in the Italian kitchen and mixed them in the proper amounts to create this “magnifico” blend. T...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Parmesan Pesto Sprinkle

    Great pesto can be quite a chore to produce, and though we don’t recommend using this blend as a replacement for pesto, our Parmesan Pesto Sprinkle...

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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 1/2-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.