Spinach Pasta In Carbonara Sauce
|Finely chopped garlic||1 1⁄4 Teaspoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Onion||1 , sliced|
|Olive oil||1 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Pasta||200 Gram (Green/Spinach)|
Beat eggs in a bowl lightly.
Add cream and cheese to it and keep aside.
Heat butter in a pan.
Give a quick stir.
Saute for 7-8 minutes till light golden.
Keep aside till pasta is boiled.
To boil pasta, boil 8 cups water with 1 tsp salt and 1 tbsp oil.
Add pasta to boiling water.
Boil, stirring occasionally, for about 7-8 minutes till pasta turns almost soft, but yet firm to bite.
Do not overcook.
Remove from heat & leave pasta in hot water for 2-3 minutes.
Spoon 1 tbsp olive oil on cooked pasta to prevent it from sticking.
Transfer pasta to a large mixing bowl.
Immediately add beaten egg mixture to the hot pasta, slowly in a stream, mixing with the other hand.
The eggs get cooked by the heat of the pasta.
Mix onion and peas, salt, pepper and oregano.