Recipes

Springtime Spaghetti Alla Carbonara


April 26, 2016 By:
Prep:
5 minutes
Cook:
25 minutes
Serves:
4-6
Looking for a quick weeknight meal that delivers on flavor without sacrificing health? Look no further than this fresh take on Spaghetti alla Carbonara which adds julienned zucchini and fresh peas for a springtime take on this time-honored dish.

Ingredients

Directions

  1. Put a large pot of salted water on the stove to boil.
  2. Place olive oil and bacon in a heavy skillet over medium to high heat.
  3. While the bacon browns, slice zucchini into thin ribbons.
  4. Once the bacon has browned, add the zucchini to the skillet with 1/2 each of the salt and pepper. Continue to stir often as the zucchini softens.
  5. Once zucchini is tender, about 8 minutes, add the frozen peas, reduce heat to low, and cover.
  6. Add pasta to boiling water and cook until al dente,about 8 minutes.
  7. While pasta cooks, whisk together the eggs, parmesan, milk, and remaining salt and pepper.
  8. Drain pasta, and immediately add the hot noodles to the bacon and vegetable mixture, stirring lightly.
  9. 9. Gradually pour the egg and cheese mixture over the steaming pasta and stir until the sauce has thickened and forms a creamy coating over the noodles and vegetables.
  10. Garnish with chopped parsley and enjoy!