I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California
Recommended: 50 Best Comfort Foods from Around the World
- 1 package (1 pound) spaghetti or linguine
- 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
- 1 cup fresh or frozen peas
- 2 tablespoons lemon juice
- 1-1/2 teaspoons grated lemon peel
- 2 large eggs, lightly beaten
- 2 tablespoons minced fresh parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Additional grated Parmigiano-Reggiano cheese, optional
- In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through.
- Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese. Yield: 8 servings.
Originally published as Authentic Pasta Carbonara in Taste of Home April/May 2017
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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