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Fettuccine Carbonara
Servings: x4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine Type: Italian
Ingredients:
  • 1 tbsp olive oil
  • 12 slice pancetta, cut into 1/4" thin strips (~5 oz)
  • 4 egg, large whole
  • 2 tsp thyme, fresh, chopped
  • 1/4 tsp red pepper flakes
  • 1/4 cup cheese, Parmesan, low sodium, grated
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 12 oz pasta, fettuccine, whole wheat
  • 1 cup peas, frozen
Instructions:
  1. Cooking
    1. Heat the oil in a small pan over medium heat.
    2. Add the pancetta and cook until just beginning to crisp.
    3. In a bowl, lightly beat the eggs.
    4. Add the thyme, red pepper flakes, grated Parmesan, salt and pepper.
    5. Bring a pot of salted water to the boil and cook the pasta until "al dente", about 9 minutes.
    6. About 1 minute before the pasta is done, add the peas to the pot.
    7. Drain.
    8. Add the drained pasta and peas to the bowl with the egg mixture.
    9. Add the pancetta and pancetta fat to the bowl and toss to coat.
    10. Season with salt and pepper and top with Parmesan.
Nutritional Facts
Nutrient (per serving)% DV
Calories 41821%
Total Fat 27g42%
    Saturated Fat 9g44%
    Trans Fat 0g--
Cholesterol 241mg80%
Sodium 525mg22%
Total Carbohydrate 26g9%
    Dietary Fiber 5g20%
    Sugars 1g--
Protein 19g37%
Vitamin A 404iu8%
Vitamin C 9mg14%
Calcium 148mg15%
Iron 3mg16%