Recipe of the Week: Italian-American Carbonara with Peas

carbonara-with-peas-wmIngredients:

2 cups peas, thawed if from frozen
1 cup Parmigiano Reggiano, shredded
4 eggs, gently whisked with a fork
1/2 cup cream
4 t garlic, dried
1/2 t oregano, dried
Fresh cracked black pepper to taste
1 lb spaghetti
1/2 lb thick cut applewood smoked bacon
1/2 onion, chopped
2 T olive oil
2 T fresh flat Italian parsley, chopped

For the directions, click here.

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