Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Eggs
1 Egg white
1/2 c Parmesan, freshly grated
1/4 ts Salt
1/4 ts Pepper
1 lb Spaghetti
2 oz Pancetta or bacon, chopped
4 Garlic cloves, minced
2 tb Red wine vinegar
1 c Frozen peas
1/4 c Fresh parsley, chopped

In bowl, whisk together eggs, egg white, Parmesan, salt and pepper;
set aside.

In large pot of boiling salted water, cook pasta for about 10 minutes
or until tender but firm. Drain, reserving 1/4 cup of the cooking
liquid.

Meanwhile, in large nonstick skillet, cook pancetta over medium heat,
stirring, for about 6 minutes or just until starting to brown. Add
garlic; cook, stirring, for about 2 minutes or until pancetta is
crisp. Stir in vinegar; bring just to boil. Remove skillet from heat.
Add pasta; toss well.

Return skillet to stove. Add remaining cooking liquid, egg mixture and
peas; cook, tossing gently, for about 3 minutes or until egg mixture
is thickened and pasta is well coated. Sprinkle with parsley.

Per serving: about 630 calories, 27 g protein, 17 g fat, 92 g
carbohydrate good source iron, very high source fibre, good source
calcium.

Serve with: carrot and cabbage slaw, focaccia, fresh pears.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm
Couscous Roasted Fall Vegetables Suppers: [Thursday] Greek Beef
Pita Pockets Suppers: [Saturday] Pan-braised Sea Bass with Vegetables
Suppers: [Sunday] Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen

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