View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Springtime Carbonara

Source: Cooking at a Glance - Pasta
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 6 side-dish servings
We call this "springtime" because vegetables replace the bacon used in traditional carbonara. However, with fresh vegetables available year-round, you can enjoy this delicious carbonara during the winter, too.
RECIPE INGREDIENTS
1 cup baby carrots (4 ounces)
1 cup loose-pack frozen peas or shelled fresh peas
4 ounces fresh asparagus, trimmed and cut into 2-inch pieces (3/4 cup)
6 ounces dried spaghetti or fettuccine or 12 ounces fresh fettuccine or other ribbon pasta
1 beaten egg
1 cup half and half or light cream
2 tablespoons margarine or butter
1/2 cup grated parmesan cheese
2 tablespoons snipped fresh chives or green onions
Pepper
Springtime Carbonara Recipe at Cooking.com
DIRECTIONS
In a medium saucepan cook carrots in a small amount of boiling water for 10 minutes. Add peas and asparagus. Cook for 5 minutes more, or till vegetables are crisp-tender. Drain.


Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Return pasta to warm pan; add cooked vegetables.


In a medium saucepan combine the egg, half-and-half or light cream, and margarine or butter. Cook and stir over medium heat till mixture just coats a metal spoon (about 3-4 minutes). Remove from heat. Immediately stir in the Parmesan cheese and chives or green onions. Pour egg mixture over hot pasta and vegetables and toss to coat pasta. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spring Pastas
 Vegetable Patch: Peas and Carrots
Nutrition Facts per Serving
Yield:   Makes 6 side-dish servings
Calories: 273
Fat. Total: 12g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 218mg
% Cal. from Fat: 40%
Cholesterol: 67mg
Protein: 11g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.