Name: Spaghetti Carbonara Petit pois
Yield: None
Ingredients: 8 ounce spaghetti pasta, whole-wheat, dry; 1 tablespoon olive oil; 4 slice turkey bacon; 5 clove garlic; 1 cup green peas, frozen; 4 large egg; 1/2 cup Parmesan cheese, grated; 2 tablespoon water

8 ounce spaghetti pasta, whole-wheat, dry
1 tablespoon olive oil
4 slice turkey bacon
5 clove garlic
1 cup green peas, frozen
4 large egg
1/2 cup Parmesan cheese, grated
2 tablespoon water

Boil noodles according to package directions. **Reserve 2 tablespoons of noodle water to use later.** Drain noodles and toss with a drizzle of olive oil to keep them from sticking together.
Meanwhile, chop bacon into small strips and then saute in a large skillet over medium-high heat. After cooked to your liking, add minced garlic and peas. Keep on the heat for a few minutes, until peas have partially thawed.
In a small bowl, whisk eggs, parmesan, and 2 tablespoons of reserved noodle water. Add noodles and egg-parmesan mixture to the skillet and toss to coat. Make sure noodles are evenly coated and keep on the heat for 5 minutes, stirring regularly, to ensure egg mixture is cooked.
Serve with extra fresh parmesan on top and salt and pepper to taste.

Spaghetti Carbonara Petit pois

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