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White Acre Pea Spaghetti Carbonara

White Acre Pea Spaghetti Carbonara

This different take on spaghetti is both delicious and nutritious.

Submitted by:

4 servings

Total Time: 35 minutes

Ingredients

  • 1/4 pound slab bacon; diced
  • 4 cloves garlic; minced
  • 1 (16 oz) box thick spaghetti
  • 2 (room temperature) eggs; beaten
  • 1/3 cup heavy cream; warmed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 (15 oz) can Margaret Holmes White Acre Peas; drained
  • 1/4 bunch flat leaf parsley; chopped
  • 1/3 cup Parmesan cheese (plus extra for serving)

Directions

1. Fry bacon for 1-2 minutes then add garlic; cook another minute or two.
2. Boil spaghetti according to box directions; drain and return to pot.
3. Beat egg with cream, black pepper and red pepper flakes; pour over noodles while they are still hot and stir quickly so the spaghetti can “cook” the eggs.
4. Stir in peas, parsley, cheese and bacon-garlic mixture.
5. Serve with crusty bread and butter.

Prep time: 10 minutes
Cook time: 25 minutes (includes boiling spaghetti)

*Medium Green Lima Beans can be replaced
for the White Acre Peas.

This recipe uses the following products:

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