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Directions for: Fettuccini Carbanara with Snap Peas Salad
Ingredients
Water
Packaged salad, 350g
2 cup snap peas
3 egg yolks, beaten lightly
cup half and half cream
cup 1% milk
cup finely grated Parmesan cheese
lb(s) or 350g fettuccini pasta
1 Tbsp olive oil
1 Tbsp coarsely chopped fresh chives
8 strips of fully cooked bacon (purchase this way)
Your favorite dressing.
Directions
1. Bring water for pasta to boil in a large stove-top pot.
2. Put salad in bowl and fold in snap peas. Set aside in fridge.
3. Beat egg yolks lightly. Add cream, milk, parmesan cheese. Set aside.
4. Put a bit of olive oil into boiling water for pasta.
5. Reduce heat to medium-high and add pasta to boiling water.
6. Set timer for 7 minutes (the pasta finishes cooking with the sauce.)
7. Drain pasta. Leave in colander.
8. Heat small amount of olive oil in bottom of the uncleaned pasta pot at medium heat.
9. Slice and crumble in cooked bacon.
10. Toss in chives. Saut slightly and add partly cooked pasta and toss until pasta is hot.
11. Add egg yolk mixture and toss with pasta until cooked through.
12. Continue to toss until everything is hot and pasta is al dente.
13. Toss salad with dressing and serve with fettuccini.
See more: Pork, Pasta, Eggs/Dairy, Lunch, Vegetables, Cheese, Dinner, Main, Italian