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20 minute dinner recipes

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Spaghetti Carbonara with Peas

http://www.eatingwell.com/recipes/carbonara.html

From EatingWell:  January/February 2013

Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you’re concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
  2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add eggs, 1/2 cup Parmesan, salt and pepper and whisk until combined.
  3. Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don’t scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.

Nutrition

Per serving : 385 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 111 mg Cholesterol; 53 g Carbohydrates; 23 g Protein; 10 g Fiber; 659 mg Sodium; 320 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 lean meat, 1/2 medium-fat meat, 1/2 fat

Tips & Notes