CYT Spaghetti Carbonara
- Number of Servings: 6
Ingredients
"Butterball" Turkey Bacon (1 slice), 6 serving (remove)*Extra Virgin Olive Oil, 1 tbsp (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Milk, 1%, .333 cup (remove)Egg, fresh, 1 large (remove)Barilla Plus Angel Hair (uncooked), 8 oz (remove)Peas, frozen, 1 cup (remove)Parmesan Cheese, grated, 6 tbsp (remove)Parsley, dried, 1 tbsp (remove)Salt, 1 tsp (remove)Pepper, black, 1 tsp (remove)
3 slices bacon
1 teaspoon olive oil
1 small onion, diced
1/3 cup low-fat (1-percent) milk
1 large egg
8 ounces spaghetti
1 cup frozen peas
1 1/2 ounces Parmesan cheese, finely grated (6 tablespoons)
1/4 cup sliced fresh flat-leaf parsley
Salt, to taste
Pepper, to taste
2. Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well combined. Stir in the onion.
3. Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package.
4. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the spaghetti, and toss. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user TRVLTA00.
1 teaspoon olive oil
1 small onion, diced
1/3 cup low-fat (1-percent) milk
1 large egg
8 ounces spaghetti
1 cup frozen peas
1 1/2 ounces Parmesan cheese, finely grated (6 tablespoons)
1/4 cup sliced fresh flat-leaf parsley
Salt, to taste
Pepper, to taste
2. Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well combined. Stir in the onion.
3. Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package.
4. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the spaghetti, and toss. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user TRVLTA00.
Nutritional Info Amount Per Serving
- Calories: 252.8
- Total Fat: 7.8 g
- Cholesterol: 50.0 mg
- Sodium: 677.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.2 g
- Protein: 13.8 g
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