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  • Pasta Carbonara With Peas

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    Pasta Carbonara With Peas
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Large eggs
    • 1 x Egg white
    • 1/2 c. Parmesan, freshly grated
    • 1/4 tsp Salt
    • 1/4 tsp Pepper
    • 1 lb Spaghetti
    • 2 ounce Pancetta or possibly bacon, minced
    • 4 x Garlic cloves, chopped
    • 2 Tbsp. Red wine vinegar
    • 1 c. Frzn peas
    • 1/4 c. Fresh parsley, minced

    Directions

    1. In bowl, whisk together Large eggs, egg white, Parmesan, salt and pepper; set aside.
    2. In large pot of boiling salted water, cook pasta for about 10 min or possibly till tender but hard. Drain, reserving 1/4 c. of the cooking liquid.
    3. Meanwhile, in large nonstick skillet, cook pancetta over medium heat, stirring, for about 6 min or possibly just till starting to brown. Add in garlic; cook, stirring, for about 2 min or possibly till pancetta is crisp. Stir in vinegar; bring just to boil. Remove skillet from heat. Add in pasta; toss well.
    4. Return skillet to stove. Add in remaining cooking liquid, egg mix and peas; cook, tossing gently, for about 3 min or possibly till egg mix is thickened and pasta is well coated. Sprinkle with parsley.
    5. good source iron, very high source fibre, good source calcium.
    6. Serve with: carrot and cabbage slaw, focaccia, fresh pears.
    7. Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Hot Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]
    8. Jerked Pork Tenderloins

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