Lighter Pea Carbonara
A lighter version of Spaghetti Carbonara made with turkey bacon, milk and peas! Takes less than 30 minutes to make.
- 8 ounces uncooked thin spaghetti
- 1/2 tablespoon olive oil
- 4 slices turkey bacon
- 1/2 cup onion
- 2 garlic cloves minced
- 1/2 cup frozen peas thawed
- 1 extra large egg
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
Cook the pasta until al-dente. This usually takes about 6 minutes.
Meanwhile add turkey bacon to a large saucepan. Cook for about 3 minutes on each side until it is cooked through and crispy. Remove from the pan and place on paper towels. Do not drain the grease from the pan.
Add oil and onion to the pan the bacon was in and cook over medium heat for about 2-3 minutes or until tender.
Add in garlic and cook for an additional minute.
Turn off the heat and stir in peas.
Chop up the turkey bacon and add it back to the pan with the onion.
When pasta has finished cooking add it to the pan with the bacon and onion mixture.
Immediately add in the egg and gently toss to combine.
Stir in milk and lemon juice.
Add in cheese, oregano, red pepper flakes, pepper, and salt. Serve immediately
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!