Easy Ranch Spaghetti Carbonara

Rated 3.75/5 based on 4 customer reviews
  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 min
  • Servings: 4

Ingredients (8)

  • 12 ounces dry spaghetti
  • 2 large eggs and 2 yolks, room temperature
  • Coarsely ground black pepper, to taste
  • 23 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon olive oil
  • 4 ounces diced bacon
  • 10 ounces (1 pkg) frozen peas (optional)

Steps (4)

  • Step 1
    Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.

    While the pasta is cooking, do the following:
  • Step 2
    Whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper and cheese together in a mixing bowl. Set aside.
  • Step 3
    Heat oil in a large skillet set over medium heat. Add the pancetta or bacon, and sauté for about about 5-7 minutes until beginning to crisp.
  • Step 4
    Just before the pasta has finished cooking, add the peas to the pasta and cook for 1 minute (optional). Drain pasta with peas, reserving 1 cup of the pasta water. Add pasta to the bacon skillet over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.
  • For safe meat preparation, reference the USDA website.

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Reviews
(4)

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Rated 5 out of 5 by from Love carbonara and yes it uses raw egg it cooks with the hot noddles. Going to try this cause i love ranch
Date published: 2018-09-15
Rated 1 out of 5 by from Question So, why am I using raw egg? That's not healthy at ALL! I want to try this recipe, but not with raw egg
Date published: 2018-08-20
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