The ultimate makeover: Spaghetti carbonara

Name: The ultimate makeover: Spaghetti carbonara
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 85 grams parmesan; 2 eggs, preferably organic; 200 grams frozen peas; 350 grams spaghetti (we used De Cecco); 1 Tbsp olive oil; 100 grams lean back bacon, fat removed, bacon chopped into small pieces; 2 plump garlic cloves, finely chopped; 1 handful snipped chives

The recipe The ultimate makeover: Spaghetti carbonara could satisfy your Mediterranean craving in around 35 minutes. For $1.38 per serving, you get a main course that serves 4. One serving contains 553 calories, 30g of protein, and 14g of fat. Head to the store and pick up chives, spaghetti, olive oil, and a few other things to make it today.

Instructions

Bring a large saucepan of water to a boil with a pinch of salt. Then get everything ready. Grate the cheese and beat the eggs in a bowl with a little pepper. Cook the peas in boiling water for 2-3 mins, drain and set aside.

Ingredients you will need

Cheese

Pepper

Water

Egg

Peas

Salt

Equipment you will use

Sauce Pan

Bowl

Cook the spaghetti to al dente following pack instructions. While the spaghetti is cooking, heat the oil in a large, deep frying or saut pan. Fry the bacon for several mins until it starts to go crisp. Stir in the garlic and cook briefly until pale brown. Tip in the peas and if the spaghetti isnt quite ready, keep warm over a very low heat.

Ingredients you will need

Spaghetti

Garlic

Bacon

Peas

Cooking Oil

Equipment you will use

Frying Pan

When the pasta is done, take the pan with the bacon in off the heat. Lift the spaghetti out of its pan with a pair of tongs and drop it into the frying pan with the garlic, bacon and peas.

Ingredients you will need

Spaghetti

Garlic

Bacon

Pasta

Peas

Equipment you will use

Frying Pan

Tongs

Mix most of the cheese into the eggs, keeping back a handful of cheese for sprinkling over each serving. Quickly pour in the eggs and cheese, lifting and stirring with the tongs so everything mixes well and the spaghetti gets coated. Ladle in some more of the pasta water, enough to coat the spaghetti and create a bit of sauce in the pan.

Ingredients you will need

Water

Spaghetti

Cheese

Sauce

Egg

Equipment you will use

Ladle

Tongs

Frying Pan

Spoon or twirl the pasta into shallow serving bowls using a long pronged fork.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Serve immediately with a sprinkling of the reserved cheese, some snipped chives and a grating of black pepper.

Ingredients you will need

Black Pepper

Cheese

Chives

Equipment

Ingredients

Servings:

85grams

parmesan 2

eggs, preferably organic 200grams

frozen peas 350grams

spaghetti (we used De Cecco)1Tbsp

olive oil 100grams

lean back bacon, fat removed, bacon chopped into small pieces 2

plump garlic cloves, finely chopped 1handful

snipped chives

Recommended wine: Frascati, Chablis, Pinot Grigio

Frascati, Chablis, and Pinot Grigio are great choices for Spaghetti Carbonara. A crisp dry white wine balances out the richness of a creamy carbonara. Frascati is a Roman wine, which makes it an especially fitting choice to the Roman dish. You could try Principe Pallavicini Poggio Verde Frascati Superiore. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 13 dollars per bottle.