Spring­time Spaghetti Alla Car­bonara

The key to a silky car­bonara sauce is to toss the pasta con­stantly as you add it to the egg mix­ture. If it stops mov­ing, even for just a sec­ond, the eggs start to clump. If you like, gar­nish the pasta with a lit­tle ex­tra grated Parme­san cheese and some f

Canadian Living - Quick & Easy - - VEGETARIAN -

HANDS-ON TIME: 25 min­utes

TO­TAL TIME: 25 min­utes

MAKES: 4 serv­ings

Lemon Pars­ley Bread Crumbs: In skillet, heat oil over medium-high heat; cook bread crumbs, pars­ley and lemon zest, stir­ring of­ten, un­til crisp and golden, about 5 min­utes. Trans­fer to bowl; set aside. In large bowl, beat to­gether eggs, pep­per and salt; set aside. Mean­while, in large pot of boil­ing salted wa­ter, cook pasta ac­cord­ing to pack­age di­rec­tions, adding as­para­gus dur­ing last minute of cook­ing. Re­serv­ing 1 cup of the cook­ing liq­uid, drain pasta mix­ture. Im­me­di­ately add pasta to egg mix­ture, toss­ing and adding as much of the re­served cook­ing liq­uid as needed to coat pasta and make sauce creamy. Stir in Parme­san cheese and lemon juice; sprin­kle each serv­ing with some of the bread crumb mix­ture. PER SERV­ING: about 527 cal, 23 g pro, 13 g to­tal fat (3 g sat. fat), 80 g carb (5 g di­etary fi­bre, 3 g su­gar), 143 mg chol, 787 mg sodium, 353 mg potas­sium. % RDI: 12% cal­cium, 34% iron, 17% vit A, 15% vit C, 164% fo­late.

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