Title: Suppers: [Friday] Pasta Carbonara with Peas
Categories: Vegetables, Pastanoodle, Main dish
Yield: 4 Servings

2 Eggs
1 Egg white
1/2 c Parmesan, freshly grated
1/4 ts Salt
1/4 ts Pepper
1 lb Spaghetti
2 oz Pancetta or bacon, chopped
4 Garlic cloves, minced
2 tb Red wine vinegar
1 c Frozen peas
1/4 c Fresh parsley, chopped

In bowl, whisk together eggs, egg white, Parmesan, salt and pepper; set
aside.

In large pot of boiling salted water, cook pasta for about 10 minutes or
until tender but firm. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, cook pancetta over medium heat,
stirring, for about 6 minutes or just until starting to brown. Add garlic;
cook, stirring, for about 2 minutes or until pancetta is crisp. Stir in
vinegar; bring just to boil. Remove skillet from heat. Add pasta; toss
well.

Return skillet to stove. Add remaining cooking liquid, egg mixture and
peas; cook, tossing gently, for about 3 minutes or until egg mixture is
thickened and pasta is well coated. Sprinkle with parsley.

Per serving: about 630 calories, 27 g protein, 17 g fat, 92 g carbohydrate
good source iron, very high source fibre, good source calcium.

Serve with: carrot and cabbage slaw, focaccia, fresh pears.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous &
Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets
Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday]
Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini