Slow Cooker
Spaghetti Carbonara with Mushrooms and Peas
Ingredients
- 1 (16-oz) pkg spaghetti
- 10 slices center-cut bacon, chopped
- 1 (16-oz) pkg sliced mushrooms
- 1 (10-oz) pkg frozen peas
- 1 Tbsp minced garlic
- 4 large eggs
- 1 cup shredded Parmesan cheese
- ½ tsp pepper
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- While pasta cooks, cook bacon in a large deep skillet over medium heat 10 minutes or until crisp.
- Remove from skillet, and drain on paper towels, reserving 2 Tbsp drippings in skillet.
- Add mushrooms to drippings, and cook over medium heat 5 minutes or until browned and tender; stir in peas.
- Add garlic to skillet; cook 1 minute.
- Add pasta and bacon to skillet, and toss.
- Cook 2 minutes or until very hot; set aside.
- Whisk together eggs and cheese in a bowl; add to hot pasta mixture.
- Toss mixture, and add ½ cup hot pasta water and pepper; toss.
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