Suppers: [friday] Pasta Carbonara With Peas

Recipe Ingredients

2		Eggs
1		Egg white
1/2 cup	118ml	Parmesan - freshly grated
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Spaghetti
2 oz	56g	Pancetta or bacon - chopped
4		Garlic cloves - minced
2 tablespoons	30ml	Red wine vinegar
1 cup	237ml	Frozen peas
1/4 cup	36g / 1.3oz	Fresh parsley - chopped

Recipe Instructions

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.

Source:
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 Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] [email protected]

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