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Pasta Carbonara

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Ingredients
  Spaghetti 10 Ounce
  Turkey bacon 4 Ounce, cut into 1" pieces
  Garlic 2 Clove (10 gm), minced
  Egg whites 3
  Egg 1
  1% milk 1 Cup (16 tbs)
  Ground black pepper 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs), thawed
  Grated romano cheese 1⁄2 Cup (8 tbs)
  Chopped italian parsley 2 Tablespoon (Use Fresh)
Directions

Cook the spaghetti in a large pot of boiling water according to the package directions.
Drain.
Transfer to a large bowl and keep warm.
Cook the bacon in a medium no-stick skillet over medium heat for 5 to 7 minutes, or until crisp.
Add the garlic; cook and stir for 1 minute.
Transfer to the bowl with the pasta.
In a medium saucepan, whisk together the egg whites and egg.
Whisk in the milk, pepper, salt, and nutmeg.
Whisk gently over medium heat for 5 to 7 minutes, or until thick and creamy.
Pour the sauce over the pasta mixture.
Add the peas and Romano.
Toss to combine.
Sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Pasta

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