This is adapted from a Real Simple recipe that I veggie-fied and made freezer and fridge staple friendly. A simple, quick yet impressive carbonara for a night when you want a fancy dinner but you don't feel like putting in the fancy effort.
- 4 oz whole grain angel hair or spaghetti pasta
- 3 strips of center cut bacon
- 2 egg yolks
- 1/2 cup grated parmesan
- 1 1/2 cup of frozen peas
Calories: 815 per serving, recipe makes enough for 2
Steam your peas and set them aside. Cook pasta as you normally would. While it's boiling, fry the bacon in a skillet on medium heat. You'll want it nice and crispy. Pat dry with a paper towel to remove excess grease and keep the remaining bacon grease in the pan.
Here's a heads up - the trick to all of this is to work quickly. Wait to start making the carbonara sauce until the pasta is completely cooked and it's still warm. The heat of the pasta partially cooks the egg yolks so it is very important to do the next steps in quick succession while the pasta is hot. You've been warned.
In a large mixing bowl, whisk together the two egg yolks. Stir in two tablespoons of the bacon grease. Add the parmesan and the cooked, strained pasta. Toss liberally, crumble in the crispy bacon, throw in the peas and add salt and pepper to taste. Serve immediately.