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Spaghetti Carbonara

Spaghetti Carbonara
Total Time:
20 minutes


16 oz spaghetti pasta
6 slices thick-cut bacon, coarsely chopped
8 oz Deli Pecorino Romano cheese, grated (1 1/2 cups)
1 tablespoon pepper
2 cups frozen green peas, thawed
6 large egg yolks


  1. Bring water to boil for pasta. Cook pasta following package instructions, reserving 1 1/2 cups pasta water when draining.
  2. Place bacon in large stockpot over medium; cook 4–5 minutes, stirring occasionally, or until crisp.
  3. Add remaining ingredients to pot with bacon (including pasta and reserved pasta water); cook 2–3 minutes, stirring often, or until cheese has melted and mixture is hot.
NOTE: In step 3, Its important to stir often, to incorporate the eggs into the sauce and avoid scrambling them.

Other Preparation Methods

  • Meatballs: Combine: 1 cup grated pecorino romano, 1 lb ground beef, 2 eggs, and 1/2 cup bread crumbs; form mixture into meatballs. Bake or pan sear until well browned, then simmer in 24 oz pasta sauce; serve over pasta.
  • Appetizer: Preheat oven to 400°F. Halve 1 cup grape tomatoes and place in baking dish; top with shredded pecorino romano and assorted dried herbs. Bake 10–15 minutes or until tomatoes are tender and cheese has lightly browned.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 490, Total Fat 22.00g, Sat Fat 11.00g, Trans Fat 0.00g, Chol 200mg, Sodium 680mg, Total Carb 48g, Fiber 4.00g, Sugars 3g, Protein 21g, Calc 4%, Vit A 0%, Vit C 0%, Iron 15%

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