Pasta Carbonara with Peas and Breadcrumbs


  • 12oz any long pasta
  • 5 eggs, beaten
  • 4 cloves garlic, minced
  • 4oz bacon, cut into pieces
  • ½ C breadcrumbs
  • 2 T butter
  • 2 T olive oil
  • 2 C peas, fresh or frozen
  1. Bring a large pot of salted water to a boil
  2. In a frying pan, melt the butter and olive oil. Add the breadcrumbs and season with salt and pepper. Cook until golden brown and crunchy
  3. In a large sauté pan, render the bacon and cook until just crispy
  4. Add the garlic and turn off the heat. This allows the garlic to bloom in the bacon fat without burning
  5. When the water is to a boil, add pasta and cook until al dente
  6. Drain the pasta, reserving a ¼ C of the pasta water
  7. Add the pasta and the peas to the bacon pan
  8. Toss to coat and then add the beaten eggs and stir vigorously to create a creamy sauce, adding the reserved cooking water to thin the sauce as desired
  9. Transfer to serving dishes and top with breadcrumbs