Classic, indulgent Spaghetti Carbonara loses some of the fat -- but none of the flavor -- with the substitution of turkey bacon.  Add in some fresh spring peas for a hint of sweetness. 

Last weekend, my husband and I went for an 11-mile walk.  We both enjoy walking purely for the sake of walking but this was a little extreme, even for us.  But on such a beautiful day, we didn't want to stay indoors.  Since we don't yet have a yard or house to care for, going for a hike or walking to town is one of the best ways for us to spend time outside and take advantage of the weather.  On top of that, we had a lot on our minds and knew that a long walk would help to provide some clarity.  

And it did.  But at the end of those 11 miles, we were awfully hungry.    

After such a long walk, we both felt like we wanted a hearty and satisfying dinner.  Something slightly indulgent as a reward for all that exercise.  But on the other hand, we didn't want something so rich that it would negate the benefits of our long walk.  So I whipped up a quick dinner of Spaghetti Carbonara with Turkey Bacon and Fresh Peas.  We had picked up some fresh peas from the farmer's market while walking, and they were perfect in this dish.  Fresh peas are incredibly sweet and tender, providing a delightful contrast to savory flavors such as bacon. With the substitution of turkey bacon, we didn't feel quite so guilty when we scarfed this down.   The best part of this meal?  It comes together in just about 30 minutes, so it's a great choice when you have some hungry folks to feed.

One final thing: Spaghetti Carbonara used to be a dish that I avoided making because I was nervous about using "raw eggs."  But once I made it a few times and realized that the heat from the cooked pasta was hot enough to cook the eggs, that anxiety dissipated.  Just be sure to work quickly between steps 4-5, below, so that your eggs are cooked sufficiently.

(click here for printable recipe)

Spaghetti Carbonara with Turkey Bacon and Fresh Peas

By The Land of Milk 'n' Cookies
Classic, indulgent Spaghetti Carbonara loses some of the fat -- but none of the flavor -- with the substitution of turkey bacon.  Add in some fresh spring peas for a hint of sweetness. 

Prep time: 15 minutes

Cook time: 10 minutes
Total time: 25 minutes

Ingredients

• 2 large  eggs
• 2/3 cup  grated parmesan
• 8 ounces  spaghetti
• 1 tablespoon  olive oil
• 4-5 strips  turkey bacon, chopped
• 2 cloves  garlic, minced
• 1 cup shelled fresh peas*

Instructions

1. In a small bowl, gently beat eggs with a fork.  Stir in parmesan and set aside for later.
2. Boil a large pot of water over high heat.  Add spaghetti and cook according to directions.  In the final 3-4 minutes of cooking, add the fresh peas to the pasta.  
3. In a large skillet, heat olive oil over medium heat.  Add turkey bacon and cook 4-5 minutes, until crispy.  Add garlic cloves and cook for one additional minute. Turn off heat.  
4. Once pasta has finished cooking, reserve approximately 1/2-3/4 cup of the pasta water.  Do not drain pasta just yet.  Slowly stir reserved pasta water into the egg mixture, whisking constantly, to temper the eggs.  Set aside.  
5. Drain pasta and pour pasta into skillet.  Immediately add egg/cheese mixture.  Toss pasta with tongs to fully incorporate sauce, garlic, and bacon.  If desired, season with salt and pepper.  

Yield: 2-3 servings

Notes: Shell peas before measuring  

(click here for printable recipe)

Thanks for reading, friends!  Do you have any fun plans lined up for the weekend?