Spaghetti Carbonara

Spaghetti Carbonara (picture coming soon)

1 lb. dry spaghetti
1 lb. cooked bacon, crumbled
1 cup frozen petite peas (broccoli works as well)
2 1/2 C heavy cream
1 C fresh Parmesan cheese, grated
1 T. fresh Italian Parsley, chopped
Fresh ground black pepper
yields six servings

Bring large pot of salted water to a boil. Add pasta and cook al dente, about 8-9 minutes. Drain pasta and set aside. In large frying pan over medium-high heat, heat bacon pieces until they begin to sizzle. (if you like your bacon on the more crispy side, like me, then cook it until done)Don't drain grease. Add peas & cream. Bring sauce to a boil, reduce heat slightly and boil gently for about 8 minutes. Sprinkle in Parmesan cheese, stirring continuously until blended and sauce is slightly thickened.
Mix pasta & sauce together in large serving bowl. Garnish w/ chopped parsley and black pepper to taste.
**I served this with garlic bread and green salad.