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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer, Radio Host

The refrigerator light goes on...

This is one of those recipes that proves Mediterranean diet is healthy. Lots of good fats, low in saturated fat, high in fiber and full of flavor.

Original recipes generally call for bacon or pancetta, but I use prosciutto because it's more widely available. On the other hand, the addition of peas is clearly a Western variation, but they add so much and make this a full meal (pretty too).

It's critical that the pasta be hot, hot, hot when you add it to the eggs so that they will cook. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water (if needed) to help mingle the flavors and bring this up to the right temperature.

This does have a little more sodium in it than I usually target for. Those on a very low sodium diet can use low sodium sliced ham as a substitute for the prosciutto.

Wine Choices

Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.

Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.


 

Pasta Carbonara



Servings = 2 | Serving size =2 ounces pasta with sauce and peas

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

3 quarts water
4 ounces whole wheat or gluten-free linguine
2 tsp olive oil
2 cloves garlic (lightly crushed)
2 ounces prosciutto (diced)
1 cup frozen peas (thawed)
1/4 cup white wine
2 large eggs
1 ounce Parmigiano-Reggiano (grated)
fresh ground black pepper (to taste)

Place the water in a large sauce pan over high heat. When the water boils, add the pasta.

While the water is heating, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto. Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn’t turn dark brown but light golden.

Add the peas and reduce the heat to low.

In a separate, large bowl whisk the eggs together with the grated parmesan. Season with pepper.

When the pasta is cooked, add the white wine to the skillet and then the pasta, removing the pasta from the water with tongs. Increase the heat to medium high. After the pasta is hot (about two minutes) remove the garlic and discard it, then add the contents of the skillet to the egg and cheese mixture. Fold together well with a rubber spatula to cook the eggs. Serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce and peas

Servings = 2

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Amount Per Serving

Calories 482 Calories from Fat 147
  % Daily Value
Total Fat 17g 25%
    Saturated Fat 6g 27%
    Monounsaturated Fat 8g  
    Trans Fat 0g  
Cholesterol 237mg 79%
Sodium 738mg 31%
Total Carbohydrates 54g 18%
    Dietary Fiber 8g 32%
    Sugars 4g  
Protein 28g  
Vitamin A 34% Vitamin C 22%
Calcium 24% Iron 25%
Vitamin K 22 mcg Potassium 404 mg
Magnesium 119 mg