Recipe - Pasta Carbonara With Peas

2 Eggs
1 Egg white
One half cup Parmesan, freshly grated
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 pound Spaghetti
2 ounce Pancetta or bacon, chopped
4 Garlic cloves, minced
2 tablespoon Red wine vinegar
1 cup Frozen peas
One fourth cup Fresh parsley, chopped

In bowl, whisk together eggs, egg white, Parmesan, salt and pepper; set
aside.

In large pot of boiling salted water, cook pasta for about 10 minutes or
until tender but firm. Drain, reserving One fourth cup of the cooking liquid.

Meanwhile, in large nonstick skillet, cook pancetta over medium heat,
stirring, for about 6 minutes or just until starting to brown. Add garlic;
cook, stirring, for about 2 minutes or until pancetta is crisp. Stir in
vinegar; bring just to boil. Remove skillet from heat. Add pasta; toss
well.

Return skillet to stove. Add remaining cooking liquid, egg mixture and
peas; cook, tossing gently, for about 3 minutes or until egg mixture is
thickened and pasta is well coated. Sprinkle with parsley.

Per serving: about 630 calories, 27 g protein, 17 g fat, 92 g carbohydrate
good source iron, very high source fibre, good source calcium.

Serve with: carrot and cabbage slaw, focaccia, fresh pears.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous &
Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets
Suppers: [Saturday] Panbraised Sea Bass with Vegetables Suppers: [Sunday]
Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com
Posted to MMRecipes Digest V3 #183

Date: Mon, 1 Jul 1996 16:10:39 0700

From: Julie Bertholf jewel1@ix.netcom.com