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This week would have been my mother's birthday, and to honor her, I wanted to make a dish that I used to eat as a kid as well as cook for my own kids. In fact, it is one of my kids' favorite dishes. It's called the eggs, bacon, and peas spaghetti recipe.
It's an easy dish and can be done on a weeknight. And I have done it without bacon, and it is great for "Meatless Mondays" or other days when you just need to save a little money." Since the items are most like what you have in your refrigerator and pantry (Affiliate Link), it is a great last-minute dish when you have forgotten to pull out something for dinner. Here is how I made it.
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Eggs bacon and peas spaghetti recipe Ingredients
½ cup of defrosted peas
½ cup Romano cheese
Four eggs scrambled
1 box of spaghetti
2 minced garlic
1 tablespoon olive oil (Affiliate Link)
salt and pepper
Eggs bacon and peas spaghetti recipe Instructions
Here are the ingredients for this recipe. You can add whatever vegetable to this dish, and you can remove the bacon if you don't want it. I suggest keeping the same number of eggs.
Scramble the eggs and add cheese, salt, and pepper. Set aside.
Add olive oil (Affiliate Link) and garlic. Then, sauté cooked bacon and peas.
Then, after the spaghetti is cooked, grab a cup of boiling water and drain it. Return the spaghetti to the pan and add the egg mixture. Add some of the boiling water if you want it less dry. You can add heat if you want as you are mixing. You can also add olive oil (Affiliate Link) or some butter if you wish. That's it! I hope you enjoyed this post. Here is the recipe for you to try.
Add the egg and cheese mixture to the peas and bacon and cook the scrambled eggs in a skillet. If it seems a little dry. use a little of the pasta water to smooth it out a bit in the skillet. You would need about ¼ to ½ cup of the pasta water to do this.
Reveal
And this is how the eggs, bacon, and peas spaghetti recipe looks when it is done. You can add more Romano cheese to it and they serve it immediately.
Tips:
I found that you can also do this recipe with gluten-free spaghetti and chickpea spaghetti. Just be careful when adding the egg mixture and tossing it.
Here are some pasta cookbooks (Affiliate Link) you may want from Amazon.
Cookbook: Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Buy Now →Cookbook: Essentials of Classic Italian Cooking: 30th Anniversary Edition
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Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
Feel free to visit our other pasta recipes!
Ingredients
- 1 cup frozen peas
- 2 garlic cloves
- ½ cup of cooked bacon
- 1 box of spaghetti
- 3 eggs scrambled
- ¾ cup of pecorino romano
- Salt and Pepper to taste
- 1 tablespoon of olive oil
- ½ cup of spaghetti water
Instructions
- First, heat the peas as instructed.
- Boil the water for the spaghetti.
- Scramble eggs and then add the pecorino romano and salt and pepper. Set aside.
- While the water is heating, add the olive oil to a skillet pan and add the garlic. Cook for a few minutes, then add the cooked bacon and peas.
- Then, add the eggs mixture and cook the eggs in the skillet. Scrap the side of the pan and move the eggs around, so they do not burn or get brown.
- Follow the instructions on the spaghetti box. Retain about 1 cup of boiling water from the spaghetti pot. After the spaghetti is drained, return it to the pot. With or without heat, add the cooked eggs, peas, and bacon mixture to the pot and mix together. If it is too dry, use some of the cups of boiling water. Add a little water at a time and stir between adding water. You can add extra olive oil or butter to give it more flavor.
- That's it. Enjoy!
Autumn Leopold says
I had to check this out! I'm not sure my son would eat it with peas but I am wondering if I used wilted spinach instead. Might be worth a try! Thanks!
Sabrina says
Sure! Spinach would work too. I like peas but my husband doesn't so I sometimes swap the veggies out for what I have in the freezer. Enjoy!