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 225 g |
dried spaghetti |
| 1 1/2 cups 375 mL |
fresh, shelled peas (or frozen peas, thawed) |
| 1 tbsp 15 mL |
olive oil |
| 2 cups 500 mL |
diced Springers Kolbassa |
| 1 |
large onion, minced |
| 1 |
clove garlic, minced |
| 2 |
eggs |
| 1 cup 250 mL |
freshly grated Parmesan |
| 1/4 cup 50 mL |
fresh chopped parsley |
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 kolbassa 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 kolbassa 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%
Source: www.ontariomeatandpoultry.ca
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