Pasta Carbonara

Pasta Carbonara
Servings: 4 Prep 20 mins Start to Finish 30 mins


  • 8 ounces dried gemelli
  • 1 1/2 cups frozen peas
  • 4 slices reduced-sodium bacon, chopped
  • 1 tablespoon flour
  • 1/2 cup low-fat evaporated milk
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese

Make It

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the peas during the final 4 minutes of cooking. Reserve 1 cup cooking liquid. Drain the pasta and vegetables; return to pot.

2. Meanwhile, in medium saucepan, cook the bacon over medium heat until crisp. Drain the bacon on paper towels; reserving 2 teaspoons fat in the saucepan. Whisk in flour. Whisk in the evaporated milk and reserved cooking liquid. Bring to a simmer, whisking occasionally.

3. In a medium bowl, whisk the eggs, salt and pepper. Slowly whisk in 1 cup of the hot milk mixture; return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly.

4. Add the sauce to the pasta. Stir in the Parmesan cheese. Sprinkle with reserved bacon.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 426, Fat, total (g): 12, carb. (g): 55, fiber (g): 4, sugar (g): 7, pro. (g): 22, sodium (mg): 494, calcium (mg): 230, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.