Pasta Carbonara Recipe
Ingredients
| Spaghetti | 10 Ounce | |
| Turkey bacon | 4 Ounce | |
| Garlic | 2 Clove (5gm), minced | |
| Egg whites | 3 | |
| Egg | 1 | |
| Milk fat | 1 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Romano cheese | 1/2 Cup (16 tbs), grated | |
| 2 tablespoons chopped fresh Italian parsley | ||
Directions
Cook the spaghetti in a large pot of boiling water according to the package directions.
Drain.
Transfer to a large bowl and keep warm.
Cook the bacon in a medium no-stick skillet over medium heat for 5 to 7 minutes, or until crisp.
Add the garlic; cook and stir for 1 minute.
Transfer to the bowl with the pasta.
In a medium saucepan, whisk together the egg whites and egg.
Whisk in the milk, pepper, salt, and nutmeg.
Whisk gently over medium heat for 5 to 7 minutes, or until thick and creamy.
Pour the sauce over the pasta mixture.
Add the peas and Romano.
Toss to combine.
Sprinkle with the parsley.
Drain.
Transfer to a large bowl and keep warm.
Cook the bacon in a medium no-stick skillet over medium heat for 5 to 7 minutes, or until crisp.
Add the garlic; cook and stir for 1 minute.
Transfer to the bowl with the pasta.
In a medium saucepan, whisk together the egg whites and egg.
Whisk in the milk, pepper, salt, and nutmeg.
Whisk gently over medium heat for 5 to 7 minutes, or until thick and creamy.
Pour the sauce over the pasta mixture.
Add the peas and Romano.
Toss to combine.
Sprinkle with the parsley.
Chef
