Pesto Spaghetti Carbonara Recipe
Active Prep: 10 min
Cook: 30 min
- 1 lb. spaghetti pasta
- 8 slices bacon (or pancetta)
- 2 eggs
- 1 cup Parmesan Pesto Sprinkle
- 1/2 cup olive oil
- 1 tsp. Italian Herbs, crushed
- 2/3 cup green peas, warmed
- 1 tsp. Coarse Black Malabar Pepper
- Salt to taste
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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.
Can also be finished with deseeded, chopped tomatoes and shaved Parmesan.
Mike Johnston, Savory Spice founder