This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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 key to making good carbonara is that the pasta has to be hot, hot, hot when you add it to the eggs so that they will cook quickly. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water if need be to help mingle the flavors and bring this up to the right temperature.
Servings: 2 | Serving size: 2 ounces pasta with sauce and scallops
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1/8 tsp||saffron threads|
|4 ounces||whole wheat or gluten-free linguine|
|2 tsp||olive oil|
|2 cloves||garlic (lightly crushed)|
|1 ounce||proscuitto (diced)|
|1 cup||frozen peas (thawed)|
|6 ounces||scallops (cut into quarters)|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black pepper (to taste)|
Place the saffron in a small bowl or teacup.
Place the water in a large sauce pan over high heat.
When the water boils, remove 1/4 cup and pour over the saffron.
Add the pasta to the pot with the boiling water. Let cook for about 12 minutes until almost done.
When the pasta is almost done, 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 scallops and reduce the heat to low.
When the pasta is cooked, add the saffron/water mixture to the skillet and then the pasta. Increase the heat to medium high.
Whisk the eggs together with the grated parmesan. Season with pepper.
After the pasta is hot (about two minutes), discard the garlic and add the egg and cheese mixture to the skillet.
Fold together well with a rubber spatula to cook the eggs. Serve immediately.
Serving size: 2 ounces pasta with sauce and scallops
|Calories 522||Calories from Fat 146|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||20%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 56g||18%|
|Dietary Fiber 9g||30%|
|Vitamin A 17%||Vitamin C 53%|
|Calcium 28%||Iron 25%|
|Vitamin K 21 mcg||Potassium 694 mg|
|Magnesium 168 mg|