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Published on February 17, 2016

Spaghetti carbonara with peas recipe

Makes 6 servings


  • 8 ounces whole grain spaghetti
  • 4 slices low sodium bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon red pepper flakes
  • 1 teaspoon ground black pepper
  • 1 cup frozen peas, thawed
  • ½ cup dry white wine
  • 3 ounces parmesan cheese, grated


Bring a pot of water to boil. Add whole grain spaghetti; cook according to package directions.

In a large skillet over medium-high heat, cook bacon until browned. Add butter and garlic. Cook for one minute, stirring constantly. Add red pepper flakes & black pepper. Add peas and stir to combine; cook for 2-3 minutes. Add white wine to pan and deglaze, scraping browned bits off the bottom of the pan. Allow to reduce for 1-2 minutes.

Add cooked spaghetti to skillet; stir to combine. Add cheese and serve.

Nutrition analysis per serving: 340 calories, 16 g fat, 15 g protein, 35 g carbohydrate, 6 g fiber, 320 mg sodium

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