Let fresh sweet peas shine in our twist on pasta carbonara.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, cook bacon over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.
Drain all but 2 tbsp fat from pan. Return half of the bacon to pan; add peas and cook over medium heat, stirring, until heated through, about 1 minute. Remove from heat. Add pasta and 1/2 cup of the cooking liquid; toss to coat.
In bowl, whisk egg yolks with 3/4 cup of the Parmesan. Working quickly, scrape egg yolk mixture, pepper and salt into pasta mixture; toss until sauce is thickened, adding additional cooking liquid if needed to reach desired consistency. Divide among plates; sprinkle with remaining 1/4 cup Parmesan and bacon. Top with pea shoots (if using).
Test Kitchen Tip: To portion out 225 grams of dry spaghetti, hold it in your fist; the correct amount will measure 1 1/2 inches in diameter.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 890 mg
- Sugars 5 g
- Protein 25 g
- Calories 531
- Total fat 24 g
- Potassium 372 mg
- Cholesterol 317 mg
- Saturated fat 9 g
- Total carbohydrate 54 g
%RDI
- Iron 31
- Folate 97
- Calcium 17
- Vitamin A 22
- Vitamin C 17
