Ingredients: |
Ingredients: 1 tbsp unsalted butter
4 strips bacon
5 cloves garlic
1/2 tsp dried thyme
1/2 tsp dried oregano
16 oz uncooked pot sized spaghetti
4 cups low-sodium chicken broth
2 room temperature egg yolks
1 cup heavy cream
1 cup frozen green peas
1 cup shredded parmesan cheese
1 tsp kosher salt, more or less to taste
1/2 tsp black pepper, more or less to taste
parmesan cheese shavings for garnish
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Directions: |
Directions:1. Melt butter in a deep pot or dutch oven. Then add chopped up turkey bacon and cook until the edges of the bacon turn golden brown. Remove the turkey bacon from the pot and set aside.
2. Add garlic to the pot – keeping it on medium-high heat – followed by salt, pepper, thyme, and oregano.
3. Allow the garlic to cook in the bottom of the pot until soft and slightly translucent. Add the spaghetti and broth, and cover the pot. Cook the pasta for 9-11 minutes, until it reaches al dente (or your preferred texture).
4. While the pasta cooks, whisk 2 egg yolks into heavy cream. When the pasta is cooked, pour the heavy cream and egg yolk mixture into the pot. Mix in with the cooked pasta to create the sauce. Note: Make sure to thoroughly combine the egg yolks with the heavy cream so the yolks do not curdle when added to the pot.
5. Add the turkey bacon back into the pot along with the parmesan and peas. Mix everything together thoroughly and allow it to come together in the pot or dutch oven with the burner turned off.
6. You’ll notice the sauce will thicken after a couple of minutes. Serve hot with a sprinkle of grated parmesan. |
This recipe for Spaghetti Carbonara is from