EGGLESS SPAGHETTI CARBONARA - CALIFORNIA PIZZA KITCHEN

Eggless Spaghetti Carbonara - California Pizza Kitchen image

Provided by Brookelynne26

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb spaghetti
3/4 cup crumbled cooked bacon, about 12 strips
1 cup frozen baby peas
2 1/2 cups heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon chopped fresh Italian parsley
fresh ground black pepper, to taste

Steps:

Bring a large pot of salted water to a rapid boil. Cook spaghetti 8 -9 minutes, or until al dente. (Pasta cooking time will need to coincide with the finishing of the sauce).
In a large frying pan heat thebacon pieces over medium high heat until they start to sizzle. Add the peas and cream. Bring the sauce to a boil and reduce heat slightly. Boil gently for 8 minutes. Sprinkle in parmesan and stir continuosly to blend in and thicken the sauce.
Drain pasta and immediatley toss with the sauce. Add black pepper to taste and garnish with fresh parsley.