Bacon Meatball Carbonara
Rich, Savory Pasta with Premium Meatballs
Put a bold twist on a classic with Bacon Meatball Carbonara. This elevated take on traditional carbonara features tender pasta tossed in a rich, velvety egg and cheese sauce, finished with savory Jones Pork and Bacon Meatballs for added flavor and protein. Sweet peas bring balance and color, while minimal prep and simple execution make it an ideal back-of-house solution. Perfect for dinner menus, specials, or upscale comfort food offerings, this dish delivers on both taste and operational efficiency.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 12 oz. | spaghetti or linguini |
salt, to taste | |
| 2 cups | frozen sweet peas |
| 4 large | eggs |
| 1/2 cup | grated Parmesan or Pecorino Romano cheese, divided |
| 1 tablespoon | olive oil |
| 16 oz. | |
| 1 tablespoon | butter |
| 2 tablespoons | garlic, roughly chopped |
| 1 teaspoon | black pepper |
| 1 tablespoon | fresh parsley, minced |
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Directions
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add sweet peas during the last 2 minutes of cooking. Reserve 1/2 cup of pasta water, then drain and set aside.
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In a large bowl, beat eggs. Slowly drizzle in the reserved hot pasta water while whisking continuously to temper the eggs. Stir in 1/4 cup of the grated cheese until combined.
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Heat oil in a large skillet over medium-high heat. Add Jones Pork and Bacon Meatballs and cook according to package directions.
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Reduce heat slightly and add butter, garlic, and black pepper to the skillet. Cook for about 1 minute, until garlic is soft and fragrant.
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Add drained pasta and peas to the skillet. Remove from heat and pour in the egg mixture, stirring quickly to coat pasta and meatballs evenly.
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Return to low heat if needed and stir gently until the sauce thickens slightly. Do not overheat to avoid scrambling the eggs.
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Top with remaining cheese and parsley. Serve immediately.
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