This is an easy but delicious meal to make anytime. Bacon in any recipe sounds like a good time, but add a few vegetables and you can call it a meal!

Truth be told, we realized we didn’t have spaghetti moments before starting to make dinner. Luckily we had an extra box of fettuccine noodles in the pantry and cooked them right up! If you are not a spaghetti lover and prefer a thicker noodles, try it out.

Tips for this recipe:

• Freshly grated parmesan is the best to use for this recipe. Prepackaged or preshredded cheese usually has starch coating it which makes it harder to incorporate into dishes.
• If you don’t want the final dish to be too greasy, drain some of the bacon fat out before you put the noddles back in. You will want some fat for flavor but it’s okay to cut back a little if needed.

Recipe:

Fettuccine Carbonara

For the original recipe click here.

Ingredients:

1 pound of fettuccine

10 slices of bacon

3 large eggs yolks

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh shredded parmesan

1 cup frozen peas

Instructions:

1. Cook pasta in a until just cooked (1 minute less than box directions). Save 1/2 cup of pasta water and drain pasta. Set aside.
2. In a large skillet add bacon and cook until crisp. With a slotted spoon remove bacon and set aside. Toss pasta in skillet with bacon grease.
3. Put eggs, salt, pepper, and parmesan cheese in a large bowl and whisk to combine. Add mixture slowly to the skillet while tossing hot pasta to prevent mixture from scrambling.
4. Add 1/4 cup of pasta water and peas while continuing to toss pasta to create a smooth sauce.
5. Top with bacon and serve!

Let us know how your meal came out! Tag us in your photo on Instagram, Facebook, or Twitter and we’ll feature you in our story!