Pasta Carbonara is said to have been created during food shortages after the liberation of Rome in 1944. There are many variations of this dish and this is a version with cream. Cream and peas aren’t part of traditional Carbonara but adds a different take. Try this recipe and let me know what you think. This dish isn’t meant to be full of sauce or meaty, it’s more of elevating the flavors of the pasta.

1 package of Spaghetti Noodles (12 oz.), cooked
1/2 cup Parmesan Cheese , shredded
1 cup Heavy Whipping Cream
1/2 cup Bacon or Canadian Bacon, chopped
1 whole Egg
2 Egg Yolks
1/4 cup Peas (optional)
1 clove Garlic, chopped
1 tbsp. Olive Oil
Spices: Salt and Black Pepper, to taste

Cook pasta as directed on package , drain and placed to the side until needed. In a medium bowl, whisk heavy whipping cream, parmesan cheese, egg and egg yolks while lightly seasoning with salt and pepper. Over medium heat, heat olive oil in a sauce pan. Add bacon then sauté until just cooked, if using Canadian bacon, cook until golden brown. Sauté garlic and peas with bacon for an additional minute.

Lower the heat, add in the pasta then toss until pasta is heated through. Lightly season pasta and turn heat to lowest setting. Pour in cream mixture and gently toss until well combined. Do heavy stir because that can cause egg to scramble. Season with salt and pepper to taste. Move pasta to a serving dish and sprinkle with parmesan cheese. Serve immediately and Happy Eating!!!