Springtime Spaghetti Alla Carbonara
June 12, 2017 Comments

- 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
-
Put a large pot of salted water on the stove to boil.
-
Place olive oil and bacon in a heavy skillet over medium to high heat.
-
While the bacon browns, slice zucchini into thin ribbons.
-
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.
-
Once zucchini is tender, about 8 minutes, add the frozen peas, reduce heat to low, and cover.
-
Add pasta to boiling water and cook until al dente,about 8 minutes.
-
While pasta cooks, whisk together the eggs, parmesan, milk, and remaining salt and pepper.
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Drain pasta, and immediately add the hot noodles to the bacon and vegetable mixture, stirring lightly.
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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.
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Garnish with chopped parsley and enjoy!
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