Yield: 4 Servings
|½ cup||Parmesan, freshly grated|
|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