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Blackeye Pea Carbonara

Blackeye Pea Carbonara

Servings: 4

  • 1 lb. applewood smoked bacon, diced
  • 2 tsp. crushed garlic
  • 1 lb. Bucatini pasta (or other thick spaghetti)
  • 4 tbs. unsalted butter
  • 2 eggs, room temperature
  • 1 (15 oz.) can Glory Foods Seasoned Blackeye Peas, drained well and warmed
  • 1/4 cup minced Italian parsley
  • 1 tsp. white pepper
  • 1/3 cup freshly grated Parmesan cheese (plus extra for serving)
  • 2 tsp. fresh lemon zest


  1. Fry diced bacon in a skillet until almost crisp. Stir in garlic and cook an additional 30 seconds; remove with a slotted spoon and transfer to a large mixing bowl.
  2. Boil pasta according to package directions. Drain all water and stir in butter and bacon/garlic mixture.
  3. Whisk eggs until frothy and pour over spaghetti and stir well (egg will be “cooked” by the hot pasta).
  4. Add parsley, Glory Foods Seasoned Blackeye Peas, white pepper and Parmesan cheese; mix well then sprinkle with lemon zest.
  5. Serve in a large pasta bowl with extra Parmesan cheese on the side.

Recipe by Michaela Mercer Rosenthal,