Pasta alla Carbonara

Recipe-15373

Ingredients in this Recipe

  • 1 pound spaghetti, penne, or bucatini pasta
  • 4 large or 5 small eggs, at room temperature
  • 5 ounces bacon (4 or 5 thick slices), cut into ¼ to ½ inch segments
  • 5 tablespoons extra virgin olive oil
  • About 2 ounces pecorino romano or pecorino sardo, grated (1 cup lightly packed)
  • About ¾ cup shucked sweet English peas or mature sugar snap peas or double peeled favas
  • Freshly cracked black pepper
  • Salt
  • ½ cup fresh ricotta cheese, at room temperature

Recipe Preparation

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