Spaghetti Carbonara
Serves 4
Calories per serving: 412
Calories per serving garlic bread: 78
Ingredients
- For the spaghetti
- 3 slices bacon
- 1 teaspoon olive oil
- 1 small onion, diced
- 1/3 cup low-fat (1-percent) milk
- 1 large egg
- 8 ounces spaghetti
- 1 cup frozen peas
- 1 1/2 ounces Parmesan cheese, finely grated (6 tablespoons)
- 1/4 cup sliced fresh flat-leaf parsley
- Salt, to taste
- Pepper, to taste
- For garlic bread
- 1 whole-grain baguette, sliced
- 1/2 garlic clove
- Olive oil
- Chopped basil
Method
- Preheat oven to 350 degrees.
- Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well combined. Stir in the onion.
- Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package.
- While pasta is cooking, slice baguette thinly on bias. Place slices on sheet pan. Lightly rub with flat side of garlic clove, and brush on a little olive oil and sprinkle basil. Place into oven on top rack for 5 to 7 minutes, until golden.
- Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the spaghetti, and toss. Serve immediately.