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Spaghetti Carbonara

Prep: 10 minutes • Cook: 20 minutes • Serves: 6

1 package (16 ounces) Culinaria™ spaghetti, linguine or fettuccini
12 slices Schnucks hardwood smoked bacon (about 3/4 pound), cut crosswise into 1/4-inch pieces
3 garlic cloves, finely chopped
1 pint (2 cups) Schnucks whipping cream
1 cup freshly grated Parmigiano-Reggiano cheese plus additional for serving
1-1/2 cups Schnucks frozen green peas
1 teaspoon salt
1 teaspoon ground black pepper
2 Schnucks large eggs
2 tablespoons thinly sliced fresh chives (optional)

1. Heat large covered saucepot of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain pasta, then return to saucepot.

2. Meanwhile, heat 12-inch skillet over medium-high heat. Add bacon and cook 10 minutes or until crisp, stirring frequently. Add garlic and cook 1 minute, stirring. Remove skillet from heat; carefully drain off fat. Add cream to bacon and cook over medium-high heat until mixture simmers, stirring to loosen any browned bits on bottom of skillet. Add cheese and cook 4 minutes, stirring until cheese melts. Stir in frozen peas, salt and pepper; heat just until mixture begins to simmer. Remove skillet from heat.

3. In small bowl, with whisk, lightly beat eggs with chives, if using. Slowly stir eggs into skillet. Pour sauce over spaghetti. With tongs, toss spaghetti with sauce until well combined. Sprinkle with cheese to serve.

Each Serving: About 743 calories, 43 g total fat (24 g saturated), 201 mg cholesterol, 905 mg sodium, 65 g carbohydrate, 4 g fiber, 25 g protein.