I’ve made Spaghetti Carbonara with sun-dried tomatoes and without. Either way, it’s a wonderfully tasty meal that’s fairly quick and easy to put together. We think it’s especially good made with whole-grain spaghetti.

Spaghetti Carbonara with Sun-Dried Tomatoes

2 eggs

1/2 cup heavy cream

12 oz 100% whole grain spaghetti

2 tbsp olive oil

2 tbsp butter

10 slices turkey bacon, chopped (Note: if you use regular bacon, reduce oil and butter by half)

1/2 cup frozen peas, thawed

1 cup shredded 6-cheese Italian blend, divided

ground black pepper

OPTIONAL: 1/4 cup sun-dried tomatoes

1) In small bowl, beat eggs with cream; refrigerate

2) Prepare spaghetti al dente according to package directions

3) Meanwhile, heat olive oil and butter over medium heat; add bacon and, stirring often, cook 5-7 minutes until lightly crisp

4) Drain pasta, reserving 1/2 cup of water; add pasta and peas to baon in skillet and stir well (if pasta starts to dry out, add some of the reserved pasta water); stir in egg and cream mixture and 3/4 cup cheese (reserving 1/4 cup) and cook 1 minute; remove from heat, top with reserved 1/4 cup cheese, sprinkle with pepper, and scatter with sun-dried tomatoes (optional); serve immediately

Servings: 4


  1. chefnedra says:

    Looks absolutely phenomenal!! – Chef Nedra

  2. JKM says:

    This looks amazing! I will be trying this!

  3. My French Heaven says:

    Magnifique!! This is making me so hungry 😉

  4. Stomach is now growling! 😉

  5. Lazy Suzan says:

    I love the addition of sun dried tomatoes. I’ve been thinking of trying a carbonara with green peppers instead of peas…

  6. Bacon…spaghetti…I can’t believe I never thought of putting the two together! Thanks for the tip!

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