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Source: Cookbook Sampler

Spaghetti Carbonara
Bacon adds a nice touch to this classic dish.
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Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 pound spaghetti
3/4 cup crumbled, cooked bacon, (about 12 strips)
1 cup petite frozen peas
2 1/2 cups heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped parsley
black pepper, to taste




Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes.(The pasta may be cooked slightly ahead of time, rinsed with cold water, lighly coated with oil or nonstick cooking spray, and set aside to be very quickly reheated in boiling water to coincide with the finishing of the sauce.)

In a large frying pan over medium-high heat, heat the bacon pieces until they begin to sizzle. Add the peas and cream. Bring the sauce to a boil, reduce the heat slightly, and boil gently for about 8 minutes. Sprinkle in the Parmesan, stirring to blend and thicken the sauce.

Drain the pasta thoroughly and immediately toss it with the sauce in a serving bowl. Serve in individual warm bowls, garnish with parsley and add pepper to taste.





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