Slow Cooker
Spaghetti Carbonara with Mushrooms and Peas
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 (16-oz) pkg whole-grain spaghetti
- 10 slices nitrate-free bacon, chopped
- 1 (16-oz) pkg sliced mushrooms
- 1 (10-oz) pkg frozen green peas
- 1 Tbsp minced garlic
- 4 large eggs (see Note)
- 1 cup shredded Parmesan cheese
- ½ tsp pepper
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup pasta water.
- Meanwhile, cook bacon in a large deep skillet over medium heat 10 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Add mushrooms to drippings. 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. Toss and add ½ cup hot pasta water and pepper; toss again.
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