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Pasta Carbonara


Serves: 6,

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

This is a simple and delicious pasta dish that everyone at the table will like. You can use spaghetti noodles, fettuccini, or linguini noodles. Also, use either bacon or pancetta. You can lower the fat and cholesterol by using fat free half and half and skipping the egg yolks. Mix a half teaspoon of cornstarch with the cold half and half to thicken the sauce.

Ingredients

12 ounces spaghetti noodles or other noodles

1 tablespoon olive oil

1/2 pound pancetta or bacon

2 clove(s) garlic, fresh, chopped

3/4 cup half and half

2 egg yolk(s)

1 cup spinach, fresh baby, chopped

1/2 cup parmesan cheese, grated

1 cup peas, frozen

1/4 teaspoon pepper, black, ground

Preparation

Place a large pot of water over high heat and bring to a boil. Cook pasta noodles according to package directions for al dente. Meanwhile, cook the chopped bacon or pancetta in a large skillet until crispy. Remove bacon with a slotted spoon and place on paper towels to drain. Drain oil from pan. Add olive oil to same skillet. Add garlic and cook over medium heat. Mix egg yolk, half and half and a quarter cup of the parmesan cheese in a small bowl. Turn heat down to low and pour egg mixture into skillet. Stir and simmer for about 5 minutes, stirring occasionally. Add peas and chopped spinach and stir. Drain pasta (reserving 1 cup of liquid as needed to thin out the sauce) and add pasta to skillet. Add bacon, toss and serve.

Nutrition

Per Serving About: 520 calories, 28 g fat, 10 g saturated fat, 0 g trans fat, 18 g protein, 49 g carbohydrates, 4 g dietary fiber, 490 mg sodium


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