Spaghetti Carbonara

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Recipe by JOANNA SAYAGO GOLUB

This classic Italian pasta is as satisfyingly delicious as it is easy to make. While not traditional, sautéed onions add a note of sweetness, and peas provide a pop of color and nutrients.

Total Time: 30 Minutes

Ingredients

  • 6 slices bacon, chopped
  • 1 box (1 pound) spaghetti
  • ½ sweet onion, chopped
  • 3 large eggs
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 cup frozen peas
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

Method

Bring a large pot of water to a boil over high heat.

While waiting for the water to boil, heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 minutes, or until the bacon is browned and crisp. Using a slotted spoon, remove the bacon to a plate lined with a paper towel. Set aside.

Meanwhile, when the water boils, salt it and add the spaghetti. Cook according to the package directions.

Meanwhile, return the skillet to the stove over medium heat (if there is more than 1 tablespoon of bacon fat in the skillet, drain it first). Add the onion and cook, stirring occasionally, for 4 minutes, or until the onion is softened and translucent. Set aside.

In a bowl, beat the eggs well with a fork. Season with the salt and pepper.

Two minutes before the spaghetti is done, add the peas. Reserving ½ cup of the cooking water, drain the spaghetti and peas in a colander and return to the still-hot pot. Immediately add the eggs, reserved ½ cup cooking water, and the onions. Toss well to coat the spaghetti (the residual heat from the pasta will gently cook the eggs as they coat the spaghetti). Sprinkle with the Parmesan, bacon, and parsley, and toss well again.

Serve with additional ground black pepper, if desired.

PER SERVING: 443 calories, 61 g carbs, 4 g fiber, 21 g protein, 12 g total fat, 4.5 g saturated fat, 494 mg sodium

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