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.
- 1 (8 ounce) package spaghetti
- ½ (16 ounce) package bacon
- 1 cup chicken stock
- 1 cup sour cream
- ½ cup shredded mozzarella cheese
- 1 cup frozen peas
- ground black pepper to taste
- 4 tablespoons grated Parmesan cheese
- 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.
- 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.
- 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.
- Serve sprinkled with Parmesan cheese and more pepper, if desired.