• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pasta Carbonara with Peas

  • Recipe Submitted by on

Category: Main Dish, Vegetables

 Ingredients List

  • 2 Eggs
  • 1 Egg white
  • 1/2 c Parmesan, freshly grated
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 lb Spaghetti
  • 2 oz Pancetta or bacon, chopped
  • 4 Garlic cloves, minced
  • 2 tb Red wine vinegar
  • 1 c Frozen peas
  • 1/4 c Fresh parsley, chopped

 Directions

In bowl, whisk together eggs, egg white, Parmesan, salt and pepper; set
aside.

In large pot of boiling salted water, cook pasta for about 10 minutes or
until tender but firm. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, cook pancetta over medium heat,
stirring, for about 6 minutes or just until starting to brown. Add garlic;
cook, stirring, for about 2 minutes or until pancetta is crisp. Stir in
vinegar; bring just to boil. Remove skillet from heat. Add pasta; toss
well.

Return skillet to stove. Add remaining cooking liquid, egg mixture and
peas; cook, tossing gently, for about 3 minutes or until egg mixture is
thickened and pasta is well coated. Sprinkle with parsley.

Per serving: about 630 calories, 27 g protein, 17 g fat, 92 g carbohydrate
good source iron, very high source fibre, good source calcium.

Serve with: carrot and cabbage slaw, focaccia, fresh pears.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous &
Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets
Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]
Jerked Pork Tenderloins

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