January 4th is #NationalSpaghettiDay !
Italian Spaghetti Carbonara
8 ounce - spaghetti pasta, whole-wheat, dry
1 tablespoon - olive oil
4 slice - turkey bacon
5 clove - garlic
1 cup - green peas, frozen
4 large - eggs
1/2 cup - Parmesan cheese, grated
2 tablespoon - water
Boil noodles according to package directions. **Reserve 2 tablespoons of noodle water to use later.** Drain noodles and toss with a drizzle of olive oil to keep them from sticking together.
Meanwhile, chop bacon into small stripes and then saute in a large skillet over medium-high heat. After cooked to your liking, add minced garlic and peas. Keep on the heat for a few minutes, until peas have partially thawed.
In a small bowl, whisk eggs, Parmesan, and 2 tablespoons of reserved noodle water. Add noodles and egg-Parmesan mixture to the skillet and toss to coat. Make sure noodles are evenly coated and keep on the heat for 5 minutes, stirring regularly, to ensure egg mixture is cooked.
Serve with extra fresh Parmesan on top and salt and pepper to taste.
Celebrate National Spaghetti Day with us by donating the ingredients to your favorite pasta recipe to the Fredericksburg Regional Food Bank or your local food pantry.