penne carbonara

This dish brings me back to childhood in a hurry — funny how smells can do that. I remember sitting across the table from my sisters and passing around a jar of bacon bits, dumping mounds extra bits of salty deliciousness on top of our plates, and then checking the inside of each penne noodle to make sure there wasn't a green bean stuck inside before devouring each buttery, cheesy morsel. My how times have changed.

Traditionally, carbonara is not the healthiest of meals. Butter, parmesan, egg yolk, cream, bacon...Yes, my mouth is watering too. BUT, you don't have to go full fat on all of these ingredients. I used real bacon and trimmed the really fatty side off, whole wheat penne, 1 whole egg, no cream and fresh parmesan, parsley and peas.
I'm not going to tell you this is super healthy for you either, but it is better for you than the original and it's so satisfying, you won't worry about overeating!

Carbonara, serves 2

• 1 egg, at room temperature, beaten
• 1/4 cup grated parmesan
• 1 clove garlic, minced
• 2 green onions, ends removed and sliced thinly
• 4 strips bacon, fatty side removed
• 1/2 lb. whole wheat penne
• 1/8 cup fresh or frozen peas, or green beans
• 2 Tbsp fresh chopped parsley
• S & P to taste

Let the egg sit at room temperature for at least an hour. You want it to be at room temperature because the heat of the pasta cooks the egg and if the egg is cold, it's probably not going to cook very well. Once it's at room temperature, beat it and stir in the parmesan. Set aside. Meanwhile, cook the pasta according to directions. At the same time, fry your bacon and let it drain on paper towels, once it's cool enough, crumble it. Drain off the excess bacon fat and turn the heat to low. Saute the garlic and green onions for about a minute, until the garlic is fragrant. Add the peas and cook for another minute or two until they are hot throughout. Drain your pasta and immediately toss with the sauce until you get a nice sauce that covers each noodle. Add the vegetables and the bacon and toss to combine. Serve with extra parmesan and a fresh salad, (that'll help balance out the richness!).