Skip to content
RecipesWhipped Up

Italian

Bacon Pea Carbonara Spaghetti

Spaghetti is tossed off the heat with eggs, Parmesan, crisp bacon, and sweet peas. The residual heat makes a glossy sauce without scrambling the eggs.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Medium
Jump to recipe
Spaghetti carbonara with bacon bits and green peas on a plate

Photo: kae71463 (CC BY). Source

Why you’ll love it

  • Eggs and cheese form the sauce without cream.
  • Bacon fat seasons the whole pan of noodles.
  • Peas add color and a mild sweet contrast.
  • Working off heat keeps the sauce silky.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Boil spaghetti in salted water until al dente. Reserve 1 cup pasta water and drain.

  2. 2

    Cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Spoon off excess fat, leaving about 2 tablespoons. Add garlic for 30 seconds.

  3. 3

    Whisk eggs, Parmesan, pepper, and salt in a bowl.

  4. 4

    Add hot pasta and peas to the skillet with bacon. Toss 30 seconds over low heat, then remove from heat.

  5. 5

    Pour in egg mixture and toss quickly, adding pasta water a little at a time until creamy.

  6. 6

    Taste for salt. Top with parsley and more black pepper.

Pro tips

  • Pull the pan fully off the burner before adding eggs.
  • Work fast so the sauce coats rather than clumps.
  • Freshly ground pepper is important for classic flavor.

Easy substitutions

bacon
pancetta
frozen peas
thawed edamame
Parmesan
pecorino Romano

Storage and reheating

Storage

Best eaten fresh; leftovers keep 2 days refrigerated.

Reheating

Warm gently with a splash of water; do not boil or the sauce will break.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
620
Protein
32 g
Carbs
58 g
Fat
28 g
Fiber
4 g

Moderate · Stovetop · High Protein

You might also like

Fettuccine with sliced chicken, broccoli florets, and a creamy Parmesan sauce
Pasta

Chicken Broccoli Alfredo

Chicken and broccoli are cooked and folded into fettuccine with a Parmesan cream sauce. It tastes rich and savory, with the broccoli adding a mild green bite against the sauce.

40 min · Easy

View recipe
Spaghetti with lemon zest, melted butter, garlic, and shaved Parmesan
Pasta

Lemon Garlic Spaghetti

Spaghetti is tossed with sautéed garlic, lemon zest, butter, and Parmesan until the sauce looks glossy. It tastes bright, salty, and lightly rich, with the lemon staying fresh rather than harsh.

25 min · Easy

View recipe
A bowl of spaghetti topped with three browned meatballs and red marinara, with chopped parsley and a little grated parmesan on top.
Pasta

Spaghetti and Meatballs

Beef and pork meatballs bake until they reach 160°F, then simmer in marinara while spaghetti boils. Each bowl gets noodles, sauce, and meatballs with some of the pot juices.

1 hr · Medium

View recipe

Still hungry?

More in the same lane, not a random mix.

Plate of penne with pink shrimp, wilted spinach, and creamy tomato sauce
Pasta

Tuscan Shrimp Pasta

Penne is tossed with shrimp, burst cherry tomatoes, spinach, and a light Parmesan cream. The shrimp are cooked first so they stay at a safe temperature without turning rubbery in the sauce.

40 min · Medium

View recipe
A casserole of baked spaghetti with a golden cheese top and a portion scooped out
Pasta

Baked Spaghetti

Spaghetti is mixed with a seasoned beef and tomato sauce, topped with cheese, and baked until the edges bubble. It tastes savory and tomato-rich, with a melted cheese layer on top.

1 hr · Easy

View recipe
Tagliatelle coated in a thick meaty tomato Bolognese sauce
Pasta

Classic Beef Bolognese

Ground beef simmers with soffritto, tomato, a splash of milk, and a little wine until the sauce turns thick. It tastes savory and rounded, with a gentle sweetness from the carrot and tomatoes.

1 hr 30 min · Medium

View recipe

Find something else

Comfort FoodVegetarianQuick MealsOne-Pot Meals

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients