Pasta Carbonara with Turkey Bacon and Peas
Nutrition
Calories: 690 kcalCarbohydrates: 91 gProtein: 43 gFat: 18 gSaturated Fat: 4 gCholesterol: 235 mgSodium: 860 mgFiber: 5 g
Ingredients
- 1 lb. spaghetti
- 1 Tbsp. extra-virgin olive oil
- 3/4 lb. turkey bacon sliced into 1/4-inch pieces
- 1 cup frozen peas
- 2 cloves garlic minced
- 4 eggs
- 1/4 tsp. salt optional
- 1/4 tsp. freshly ground black pepper
- 1/2 cup grated Parmesan cheese plus additional for garnish
- 1/2 Tbsp. dried parsley optional
- fresh parsley sprigs for garnish optional
Instructions
- 1. Fill a large pot with water and 1 Tbsp. salt and bring to a boil over high heat. When water boils, add spaghetti. Cook until al dente, about 8 to 9 minutes.
- 2. While water is coming to a boil, heat oil in a large nonstick skillet over medium-high heat. Add turkey bacon. Cook until beginning to brown, stirring frequently, about 4 minutes. Stir in peas. Continue cooking until bacon is fully browned and peas are warm, 2 to 3 more minutes (note that turkey bacon doesn’t fully crisp up like pork bacon, but will caramelize slightly). Add garlic, stirring to combine, and cook until golden, about 1 more minute. Remove from heat.
- 3. While pasta cooks, in a large bowl beat together eggs, salt if using, pepper, and Parmesan cheese. When spaghetti is cooked, reserve 1/4 cup pasta water and drain pasta in a colander. Transfer pasta to bowl with egg mixture, add pasta water, and use tongs to thoroughly combine, cooking the eggs with the heat from the pasta. Stir in turkey bacon and pea mixture. Sprinkle with dried parsley if using and Parmesan cheese. Garnish with a parsley sprig if desired and serve immediately.
- Source: Hannaford fresh Magazine, September - October 2014