Suppers: [friday] Pasta Carbonara With Peas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Eggs,
1: Egg white,
1/2 cup: Parmesan, freshly grated
1/4 tsp: Salt,
1/4 tsp: Pepper,
1 lbs: Spaghetti,
2 ounce: Pancetta or bacon, chopped
4: Garlic cloves, minced
2 tbsp: Red wine vinegar,
1 cup: Frozen peas,
1/4 cup: 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
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp