Suppers: [friday] pasta carbonara with peas

Yield: 4 Servings

Measure Ingredient
2 Eggs
1 Egg white
½ cup Parmesan, freshly grated
¼ teaspoon Salt
¼ teaspoon Pepper
1 pounds Spaghetti
2 ounces Pancetta or bacon, chopped
4 Garlic cloves, minced
2 tablespoons Red wine vinegar
1 cup Frozen peas
¼ cup Fresh parsley, chopped

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 ¼ 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

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