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Receta Pasta Carbonara With Peas

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Raciónes: 4

Ingredientes

Cost per serving $1.11 view details

Direcciones

  1. In bowl, whisk together Large eggs, egg white, Parmesan, salt and pepper; set aside.
  2. In large pot of boiling salted water, cook pasta for about 10 min or possibly till tender but hard. Drain, reserving 1/4 c. of the cooking liquid.
  3. Meanwhile, in large nonstick skillet, cook pancetta over medium heat, stirring, for about 6 min or possibly just till starting to brown. Add in garlic; cook, stirring, for about 2 min or possibly till pancetta is crisp. Stir in vinegar; bring just to boil. Remove skillet from heat. Add in pasta; toss well.
  4. Return skillet to stove. Add in remaining cooking liquid, egg mix and peas; cook, tossing gently, for about 3 min or possibly till egg mix is thickened and pasta is well coated. Sprinkle with parsley.
  5. good source iron, very high source fibre, good source calcium.
  6. Serve with: carrot and cabbage slaw, focaccia, fresh pears.
  7. Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Hot Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]
  8. Jerked Pork Tenderloins

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Nutrition Facts

Amount Per Serving %DV
Serving Size 218g
Recipe makes 4 servings
Calories 584  
Calories from Fat 89 15%
Total Fat 10.13g 13%
Saturated Fat 4.48g 18%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 723mg 30%
Potassium 438mg 13%
Total Carbs 91.46g 24%
Dietary Fiber 5.3g 18%
Sugars 5.1g 3%
Protein 29.5g 47%
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