While attempting to make a carbonara with no eggs I found my sauce a little runny, adding cheese to the sauce made it perfect!

Nikki

Gallery

Recipe Summary

cook:
30 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

    Advertisement
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towel and chop into small pieces when cool enough to handle.

  • Drain bacon fat from the pan and discard. Wipe the pan clean with a paper towel and pour in chicken stock and sour cream. Cook and stir over medium heat until bubbling, about 5 minutes. Add peas and cook until heated through, 2 to 3 minutes. Mix in shredded mozzarella cheese until well combined and melted. Season with pepper. Add cooked pasta and toss until covered in sauce. Mix in bacon pieces.

  • Serve sprinkled with Parmesan cheese and more pepper, if desired.

Nutrition Facts

523 calories; protein 23.6g; carbohydrates 50.8g; fat 24.6g; cholesterol 60.6mg; sodium 958.4mg. Full Nutrition
Advertisement
Advertisement