Ingredients of Easy Pea and Spinach Carbonara
8 ounces spaghetti or your favorite pasta
1 cup frozen peas, thawed
2 cups fresh spinach, roughly chopped
2 large eggs
1 cup grated Parmesan cheese
4 slices bacon, diced (optional for non-vegetarian version)
3 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup pasta cooking water (reserved)
Instructions for Easy Pea and Spinach Carbonara
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the package instructions until al dente.
Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Cook the Bacon (if using):
In a large skillet, cook the diced bacon over medium heat until crispy.
Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Sauté the Garlic and Spinach:
In the same skillet with the bacon fat (or with 1 tablespoon of olive oil if not using bacon), add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach and cook until wilted, about 2-3 minutes.
Prepare the Carbonara Sauce:
In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
Slowly whisk in the reserved pasta cooking water to temper the eggs.
Combine Everything:
Add the cooked pasta to the skillet with the spinach and garlic.
Pour the egg and cheese mixture over the pasta, tossing quickly to coat the pasta without scrambling the eggs.
Add the thawed peas and cooked bacon (if using) to the skillet, and toss to combine.
Season with salt and pepper to taste.
Serve:
Divide the carbonara into bowls and garnish with extra grated Parmesan cheese and freshly ground black pepper if desired.
Serve immediately and enjoy!
This Easy Pea and Spinach Carbonara is a delicious and nutritious twist on the classic Italian dish. It combines the creamy texture of carbonara with the fresh flavors of peas and spinach, making it a perfect weeknight meal that’s both quick and satisfying.
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