Spaghetti Carbonara
-
Prep:
20 min. -
Cook:
10 min. -
Serves:
4
Recipes
Recipe tags: garlic base, moderate difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | thin spaghetti, cooked al dente according to package |
| 4 oz | bacon, julienned |
| ½ cup | small diced red bell pepper |
| ½ cup | small diced yellow bell pepper |
| ½ cup | small diced orange bell pepper |
| 1 Tbsp | minced garlic |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 cup | cubed fontina cheese |
| 2 cups | cubed havarti cheese |
| 2 | large eggs, beaten |
| ½ cup | grated parmesan cheese |
| ¼ cup | freshly chopped parsley |
Directions
-
1
Cook thing spaghetti al dente according to the package. Set aside.
-
2
Add the bacon to a large saucepan over medium high heat. Cook the bacon for 3-4 minutes – do not crisp. Remove the bacon from the pan with a slotted spoon to a plate lined with paper towels.
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3
Add the bell peppers to the pan and cook for 2-3 minutes. Add the garlic and Roasted Garlic Base to the pan and cook for 30 seconds more.
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4
Add the fontina and havarti to the pan and stir over low heat until melted. Add the eggs to the pan and stir until creamy.
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5
Remove the pan from the heat and stir in the parmesan cheese and parsley. Add the spaghetti and toss to combine.
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6
Serve immediately.