Spaghetti Carbonara

I’m not the kind of mom who will make a separate meal for my kids. (Sorry not sorry.) So finding recipes we all like is important. I made this spaghetti carbonara when my kids were small and wasn’t so sure they’d like it, so I reserved a portion of plain pasta for them... just in case. I was thrilled when they absolutely LOVED my garlicky, cheesy, pea-studded pasta with bits of bacon. They still request it. Serve it alongside these flavorful roasted carrots and you’ll have a beautiful meal to enjoy together.

25 mins



1 pound spaghetti or any other pasta

6 slices bacon, pancetta or ham, diced

2 cloves garlic, minced

3 eggs

1 cup parmesan cheese, shredded

1⁄2 cup frozen peas (or more!)

Freshly ground black pepper (omit the pepper if you think the kids will turn up their noses at it—you can always grind it over your portion at the table!)

Chopped parsley and grated parmesan for serving


Whisk eggs, parmesan cheese, and black pepper in a bowl. Set aside.

Cook pasta in salted water until al dente and add frozen peas at the last minute of cooking. Drain the pasta and peas and reserve 1 cup of pasta water.

While the pasta is cooking, cook bacon in a large skillet or dutch oven over medium heat until crisp. Remove bacon from the pan and then add the garlic to the hot oil. Cook for 1 minute, stirring until fragrant.

Transfer the cooked, hot pasta into the pan with garlic and toss to coat.

Remove from the heat and add the egg mixture.

Using tongs, mix well, adding pasta water if needed. The heat from the pasta will cook the eggs. Add a little reserved pasta water if needed to achieve the right consistency.

Stir in the bacon and add parsley and parmesan for garnish.



● Peel the garlic.

● Grate the parmesan cheese.

● Crack the eggs and mix with cheese.

● Help prepare the parsley and sprinkle on top.


● Manage the cooking.

● Mix it all together!

A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.



What is one profession that you’re appreciating now more than ever before?

(Shout-out to the grocery store restockers!)