This is similar to the carbonara I was taught by an Italian friend. I have omitted tossing the hot pasta in eggs. Rather than pancetta, I found a smoky, local, country-cured Virginia bacon. I chose basil, oregano, rosemary and thyme from my garden minutes before adding.
Light Summer Carbonara
- 1 lb. fettucine
- 50 gm country cured bacon
- 1/2 onion chopped
- 2 Tb olive oil
- 1/4 cup frozen peas
- 9 cherry tomatoes halved
- chopped fresh herbs
- 3 tb shredded parmesan cheese
Start water boiling for pasta. In a serving bowl mix olive oil, fresh herbs, tomatoes and frozen peas; set aside. Fry chopped bacon and onions until browned, drain well. Strain and quickly pour pasta onto herbs and peas, the hot pasta should thaw the peas to a just-picked freshness. add bacon mixture and toss well. At this point, we portion out the servings, including servings for lunch the next day. If we wait to save leftovers for lunch, we’d go hungry -we never have leftovers, so portion first! Sprinkle parmesan on each serving. It is easy to create one serving if you have a scale, place 100 grams of cooked pasta in your bowl, add a servings worth of the add-ins (they fall to the bottom of the bowl! My serving is on the right and my husband ha taken a portion for his lunch and added extra tomatoes and peas to my bowl; he takes more bacon and pasta but he is 6’3″ and 160 lbs, so he has a higher caloric need!
1 serving: 366 cal., 49 gm carbs, 13 gm fat, 6 gm protein