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 1/4 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] Pan-braised 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 MM-Recipes Digest V3 #183 Date: Mon, 1 Jul 1996 16:10:39 -0700 From: Julie Bertholf
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 4|
|Calories from Fat: 212 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 555.6mg||171 %|
|Sodium 766.6mg||26 %|
|Potassium 624.5mg||16 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 86.1g|
|Protein 43.5g||62 %|
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Calories per serving: 762
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