Friday, October 05, 2007

Healthy Carbonara Style Spaghetti with Peas and Mushrooms

Here's a slight variation on the traditional version of the recipe above, this one with peas and mushrooms.

8 slices Louis Rich Turkey Bacon diced into small pieces
3 teaspoons olive oil or PAM-type olive oil Spray
Four Ounces Dreamfield's Spaghetti
3 teaspoons minced garlic
8 ounces sliced fresh mushrooms
3/4 cup frozen peas, rinsed in cold water and drained
1/3 cup Egg Beaters
1/3 cup grated Parmesan cheese
1/3 cup grated Romano cheese
1/2 teaspoon Freshly ground black pepper
1 teaspoon sea salt

Heat 1 teaspoon of olive oil in a frying pan over medium-high heat. Add diced turkey bacon and cook until crisp. Stir frequently. Pour into small bowl and cover.

Put on pasta water to boil and add salt. Cook to your preference (about 10 minutes to al dente, which is how I like it).

While pasta is cooking add another teaspoon of olive oil and the chopped garlic to the frying pan. Saute until garlic just starts to brown and then add mushrooms. Cook, stirring every minute, for five minutes until mushrooms are cooked and light brown. Add peas and heat for an additional minute. Cover frying pan and remove from heat.

Save some of the pasta water (about a half cup should do it) and then drain the pasta and return to pan. Add 1 teaspoon of olive oil to the empty pasta pot and heat over medium heat.

Add pasta back to pot, turn off heat and add turkey bacon and any drippings, Egg Beaters, pepper, mushroom and pea mixture, and cheeses. Stir well letting the heat of the ingredients cook the Egg Beaters. If the mixture is not creamy enough slowly stir in some of the hot pasta water you saved until it is the consistency you like. Place lid back on pot and allow to sit for one minute. Toss and serve with additional grated cheese of your choice.
Serves two

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