print Spaghetti Carbonara with Peas
Springer's kolbassa, sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese in this quick and easy weeknight meal.
Makes 4 servings.
|1/2 lb||dried spaghetti||225 g|
|1 1/2 cups||fresh, shelled peas (or frozen peas, thawed)||375 mL|
|1 tbsp||olive oil||15 mL|
|2 cups||diced Springer's Kolbassa||500 mL|
|1||large onion, minced|
|1||clove garlic, minced|
|1 cup||freshly grated Parmesan||250 mL|
|1/4 cup||fresh chopped parsley||50 mL|
|Fresh cracked pepper to taste|
Cook spaghetti according to package instructions. Add peas during the last minute of cooking. Drain; reserving 1 cup (250 mL) of the pasta water.
In skillet, heat the olive oil and add kielbossa and onions and cook until onions are tender, about 5 minutes. Add garlic and cook 1 minute.
In large bowl, whisk together eggs and Parmesan. Using tongs, add very hot pasta to egg mixture with reserved cooking liquid. Toss with kielbossa mixture from skillet and sprinkle with parsley until well blended. Sprinkle with fresh cracked pepper. Serve immediately.
PER SERVING: about 490 cal, 29 g pro, 16 g total fat (6 g sat fat), 56 g carb, 5 g fibre, 140 mg chol, 780 mg sodium. %RDI: iron 20%, calcium 45%, vit A 15%, vit C 20%