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Healthier Spaghetti Carbonara Recipe Video
|Spaghetti||2 1⁄2 Ounce|
|Frozen peas||1 Tablespoon|
|Pancetta/Bacon , diced||1 Ounce|
|Onion||1⁄2 Large, thinly sliced|
|Olive oil||1 Teaspoon|
|Pecorino romano cheese||2 Tablespoon, grated|
|Black pepper||To Taste, coarsely ground|
Serving size: Complete recipe
Calories 592 Calories from Fat 219
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 9.2 g45.8%
Trans Fat 0 g
Cholesterol 242.1 mg
Sodium 1250.5 mg52.1%
Total Carbohydrates 71 g23.6%
Dietary Fiber 3.6 g14.4%
Sugars 7.8 g
Protein 26 g51.8%
Vitamin A 11.2% Vitamin C 24.1%
Calcium 25.7% Iron 24.2%
*Based on a 2000 Calorie diet
In a small bowl beat the egg, cheese and pepper together until thoroughly blended and set aside.
When the water is boiling, add the pasta and stir then immediately begin the sauce.
In a large nonstick skillet, over medium heat add the onion, pancetta, and oil and sauté until the pancetta starts to get crispy and the onions begin to get transparent, about 8 minutes.
By now the pasta should be done. Drain it while reserving the pasta cooking water. Add the pasta to the pan with the onions and pancetta along with a few tablespoons of the pasta cooking water and stir. Add the peas and stir again. If at any time the pan is too dry add a little pasta water.
Stream the egg mixture into the pan while stirring the pasta and immediately remove it from the heat so you won’t scramble the eggs. The residual heat will cook the eggs. Stir until the pasta is well coated and the dish is ready to serve. Twist the pasta into a nest as you plate the dish so that it maintains its heat then sprinkle with additional pepper and cheese if you wish.