I first learned about this recipe in a food lab in college. I was a restaurant management major, so I had to learn about food at some point.
This particular class met once a week for two hours. We were put into groups, and each group would make a different recipe. Every week there would be a different theme. Carbonara fell in the ‘eggs’ week. My group made carbonara, another one made meringue, and another made omelets.
At the end of class, we would all get to try everyone’s recipes. It was a really delicious class.
I loved the carbonara recipe we were given! I don’t know where it originated from, so I am unable to credit it. It was just in a packet put together by our professor.
I did switch out the cream for some milk, just to save a few calories. Plus, I never ever have cream on hand. It doesn’t change things much. I promise.
¼ Cup Milk
1/3 Cup Parmesan Cheese
1 Tbsp Dried Parsley
¼ tsp Salt
10 Slices Bacon
2 Cups Frozen Peas
Bring a large pot of water to boil, and cook pasta according to packing directions.
While waiting for pasta to finish, cook the bacon. I just put it on a baking sheet, and put it in the oven at 350F for about 15 minutes. You can cook it however you want. Crumble or slice and set aside.
Cook the peas as well. Again, you can do this however you prefer. I just put them in a small pan with a bit of water and boiled them.
Whisk together the eggs, milk, parmesan, parsley, and salt in a small bowl.
Once everything is done, drain the pasta and return it to the pan. Stir in the peas and bacon. While everything is still hot, pour the egg mixture into pan. Stir constantly for about two minutes, or until the sauce thickens.
Make sure that this last step is done off heat or you could end up with scrambled eggs instead of a creamy sauce.