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Ingredientes
- 2 x Large eggs
- 1 x Egg white
- 1/2 c. Parmesan, freshly grated
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 lb Spaghetti
- 2 ounce Pancetta or possibly bacon, minced
- 4 x Garlic cloves, chopped
- 2 Tbsp. Red wine vinegar
- 1 c. Frzn peas
- 1/4 c. Fresh parsley, minced
Direcciones
- In bowl, whisk together Large eggs, egg white, Parmesan, salt and pepper; set aside.
- 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.
- 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.
- 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.
- good source iron, very high source fibre, good source calcium.
- Serve with: carrot and cabbage slaw, focaccia, fresh pears.
- 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]
- 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% |
