*  Exported from  MasterCook  *

                        Pasta Carbonara With Peas

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Pressure Co

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
   1                    Egg white
     1/2  cup           Parmesan -- freshly grated
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      pound         Spaghetti
   2      ounces        Pancetta or bacon -- chopped
   4                    Garlic cloves -- minced
   2      tablespoons   Red wine vinegar
   1      cup           Frozen peas
     1/4  cup           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.


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