Light Spaghetti Carbonara Recipe

Spaghetti Carbonara with Peas

This pasta recipe is hitting the Duff Favorites file.  It was so easy and quick that I had to make a second batch before I had a chance to serve myself.  Take a look at the ingredients, there isn’t any cream.  Truly amazing since it tasted like it was loaded with it. When you are making this recipe, I recommend making the entire package of bacon, just incase you need to whip up a second batch or to just simply make sure you get a plate of your own.  Below is a quick recipe for cooking your bacon in the oven.

Spaghetti Carbonara with Peas


  • 5 slices of bacon, cooked
  • 8 ounces of Spaghetti, al dente
  • ¼ cup of reserved pasta water
  • 1 cup of frozen peas
  • 4 garlic cloves, minced
  • 1 tsp. of olive oil
  • ¾ cup of Parmesan cheese, grated
  • 2 large eggs
  • 1 tsp. of Kosher salt
  • ½ tsp. of fresh ground pepper
  • 1 tbsp. parsley


  1. Cook the bacon according to your preferred method. (We like the oven, see below)
  2. In a large stockpot, boil the Spaghetti according to the instructions on the package. Before draining the pasta, add the frozen peas to the boiling water for one minute and make sure to reserve some of the pasta water for the sauce.
  3. In a sauté pan warm up the garlic with the olive oil.
  4. Add ¼ cup of the reserved pasta water.
  5. Add the spaghetti and stir until coated.
  6. Add the cheese and eggs and stir vigorously so as not to scramble the eggs.
  7. Add the salt and pepper to taste.
  8. Serve hot.
Bacon Directions:
  1. Set oven to 450 degrees
  2. Line baking sheets with aluminum foil.
  3. Make sure the foil is wide enough to cover the entire baking sheet so as to make clean up super easy! (overlapping two smaller pieces doesn’t work) Once the grease is cooled, roll up foil and toss
  4. Place raw bacon in a single layer on the aluminum foil.
  5. Place baking sheet in the oven for 8-10 minutes. (Tip for crispier bacon, turn bacon over once at 5 minutes)
  6. Once the bacon is cooked, place on paper towels to cool and drain the fat.  Set aside.


  1. […] Make it Ahead by Ina Garten – Review  […]

  2. […] So in preparing this recipe, I don’t know where my head was. First of all we had already cooked shrimp because it wasn’t clear in the ingredients list whether it should be raw or cooked. Second we only had dried rosemary on hand. And the real capper is that no lemons donned my dish. Crazy? Right? I mean even the picture has lemons in it. Well, even with all of my “mistakes”, this dish was amazing! It was easy, impressive, and delicious. As much as I am really trying to follow the directions exactly as they are written as they are intended, it will be hard going forward to tweak this successful recipe back to it’s intended version. Ina Garten suggests serving with steamed broccoli and basmati rice but I served it with this simple Light Spaghetti Carbonara w/ Peas. […]

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