Tuesday, September 11, 2012

Skinny Pasta Carbonara

Skinny Pasta Carbonara

This isn't exactly authentic, with the whole wheat pasta, turkey bacon, peas, and mushrooms, but I like the added nutrition from the vegetables and pasta, and reduced fat from the turkey bacon.  This is a quick, inexpensive, yet healthy meal.  Use regular bacon or pancetta if you want a more authentic version, and leave out the veggies.

-1 box desired whole wheat pasta (spaghetti would be most traditional, but I used penne)
-1 Tbsp  olive oil
-1 package (12 oz) turkey bacon, cut into 1/2" slices
-4 cloves garlic, minced
-3 eggs
-1/2 tsp pepper
-1/2 tsp red pepper flakes
-1/4 tsp salt
-1 Tbsp butter
-1 package mushrooms, cleaned and sliced
-1/2 c parmesan cheese
-1 c peas (I used frozen peas and cooked according to package directions

Cook turkey bacon, in olive oil, over medium high heat, stirring often.  Once bacon is crisp, about 10 minutes, add garlic, cook 1 additional minute, then remove from pan and set aside.  Cook mushrooms, in butter, over medium heat until soft, about 5 minutes, then add to the bacon.  While mushrooms are cooking cook pasta, in salted water, according to package directions.  While pasta is cooking whisk together eggs, pepper, red pepper flakes, and salt (in large bowl).  Once pasta is desired tenderness drain and immediately toss in bowl with egg mixture.  Toss mushrooms, peas, bacon mixture, and cheese with pasta.  Garnish with extra parmesan and parsley if desired and serve immediately.

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