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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 15.2 g
  • Cholesterol: 72.7 mg
  • Sodium: 311.5 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.4 g

View full nutritional breakdown of Fettucine alla Carbonara e Verdure calories by ingredient
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Fettucine alla Carbonara e Verdure

Submitted by: WANDERLUCK

Introduction

A classic pasta favorite, with a little extra!

***I used peas, here, because I really like peas in pasta with cream sauces, but you could use corn (always good with bacon), roasted or grilled asparagus, broccoli, roasted or boiled cauliflower... the possibilities are endless!
A classic pasta favorite, with a little extra!

***I used peas, here, because I really like peas in pasta with cream sauces, but you could use corn (always good with bacon), roasted or grilled asparagus, broccoli, roasted or boiled cauliflower... the possibilities are endless!

Number of Servings: 6

Ingredients

    6 slices bacon, cut into 1-inch pieces
    6 ounces whole wheat fettuccine or linguine
    1 egg, beaten
    1 cup half-and-half (I used light cream and 1% milk)
    2 tablespoons butter or margarine
    1/2 cup grated Parmesan or Romano cheese
    1 cup of your favorite vegetable (I used frozen peas)
    Coarsely ground black pepper
    Dried or fresh herbs

Directions

Cook bacon until crisp and drain on paper towels. Cook vegetable and pasta according to package directions, drain and keep warm. Meanwhile, for sauce, in a saucepan combine egg, half-and-half, and butter. (NOTE: If you want, temper the egg and add it last!) Cook and stir over medium heat until egg mixture just coats a metal spoon. DO NOT BOIL. Pour sauce over pasta; stir gently to coat and add Parmesan, pepper to taste and add herbs if you wish.

Number of Servings: 6

Recipe submitted by SparkPeople user WANDERLUCK.






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