Cheesy-Pleasy Carbonara

This no-egg riff on spaghetti carbonara combines chicken stock, sour cream, and mozzarella in an easy-peasy, "cheesy-pleasy" sauce you're sure to love.

• Cooking Time: 30 mins
• Total Time: 30 mins
• Calories: 523 Calories

Ingredients

• 1 cup sour cream
• ½ cup shredded mozzarella cheese
• ground black pepper to taste
• 1 cup chicken stock
• 1 (8 ounce) package spaghetti
• 1 cup frozen peas
• ½ (16 ounce) package bacon
• 4 tablespoons grated Parmesan cheese (Optional)

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

Step 2

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towel and chop into small pieces when cool enough to handle.

Step 3

Drain bacon fat from the pan and discard. Wipe the pan clean with a paper towel and pour in chicken stock and sour cream. Cook and stir over medium heat until bubbling, about 5 minutes. Add peas and cook until heated through, 2 to 3 minutes. Mix in shredded mozzarella cheese until well combined and melted. Season with pepper. Add cooked pasta and toss until covered in sauce. Mix in bacon pieces.

Step 4

Serve sprinkled with Parmesan cheese and more pepper, if desired.