Spaghetti carbonara with peas
by ngaireketterig
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INGREDIENTS
- 4 whole Egg yolks
- 3/4 cup parmesan cheese ; finely grated
- 4 whole rindless bacon rashers ; chopped finely
- 2 cloves garlic ; sliced thinly
- 1 cup peas ; frozen
- 375 grams spaghetti
INSTRUCTIONS
1. Combine egg yolks and cheese in small bowl.
2. Cook bacon over heat in medium frying pan about 5 minutes or until starting to crisp. Add garlic; cook, stirring, 1 minute. Add peas; cook, sturring, until heated through
3. Meanwhile, cook pasta, uncovered, in large saucepan of boiling water until tender; drain, reserving 1/4 cup cooking liquid.
4. Return pasta to saucepan. Add bacon mxture, egg mixture and reserved cooking liquid to pasta; stir over heat about 1 minute.
5. Serve with extra parmesan cheese (optional)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (154g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 455 | ||
| Calories from Fat: 67 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.4g | 10 % | |
| Saturated Fat 2.7g | 14 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 213.9mg | 66 % | |
| Sodium 87.7mg | 3 % | |
| Potassium 331.9mg | 9 % | |
| Total Carbohydrate 76.9g | 23 % | |
| Dietary Fiber 4.9g | 20 % | |
| Sugars, other 72g | ||
| Protein 18.8g | 27 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 455
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