Ingredients (8)
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dry spaghetti 12 ounces
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eggs and 2 yolks, room temperature 2 large
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Coarsely ground black pepper, to taste
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freshly grated Parmesan cheese, plus more for serving 2⁄3 cup
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olive oil 1 tablespoon
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diced bacon 4 ounces
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frozen peas (optional) 10 ounces (1 pkg)
Steps (4)
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1Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
While the pasta is cooking, do the following: -
2Whisk the eggs, yolks, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, a small pinch of black pepper and cheese together in a mixing bowl. Set aside.
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3Heat oil in a large skillet set over medium heat. Add the pancetta or bacon, and sauté for about about 5-7 minutes until beginning to crisp.
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4Just before the pasta has finished cooking, add the peas to the pasta and cook for 1 minute (optional). Drain pasta with peas, reserving 1 cup of the pasta water. Add pasta to the bacon skillet over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.
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