Healthy Spaghetti Carbonara **Bonus Recipe Included**

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I don't know how I could have been so careless... as an Italian Chef this is my first pasta recipe for Spicy Rooster! UNFORGIVABLE! :-) Well, one thing is for certain, it was worth the wait! So without further ado I present a Healthy Spaghetti Carbonara Spicy Rooster Style & and Traditional Spaghetti Carbonara.

HEALTHY SPAGHETTI CARBONARA

INGREDIENTS: Dinner for 2 serving size

  • 8oz Spaghetti (can sub whole wheat spaghetti or any other version 
  • 2 tablespoon olive oil
  • 4 slices turkey bacon
  • 4 garlic cloves
  • 3/4 cup green peas, frozen
  • 2 large eggs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Pecorino Romano
  • 2-3 Tablespoons tablespoon – Pasta water
  • 1/2 teaspoon Spicy Rooster Organic Everything Blend

METHOD

  1. Cook pasta according to package directions. Drain **Save 1 cup of pasta water to use later.** For best results do not rinse pasta.
  2. While pasta is cooking, chop bacon into small strips and then saute in a large skillet over medium-high heat. After cooked to your crispy preferences, add minced garlic and peas. Keep on the heat for a few minutes, until peas have partially thawed.
  3. In a small bowl, whisk eggs, parmesan, Spicy Rooster Everything blend and 2 tablespoons of reserved pasta water.
  4. Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water. pasta and egg-parmesan mixture to the skillet and toss to coat. Make sure pasta is evenly coated and keep on the heat for 5 minutes, stirring regularly, to ensure egg mixture is cooked. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
  5. Serve with extra fresh parmesan on top and add more spicy rooster to taste is needed.

TRADITIONAL SPAGHETTI CARBONARA

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INGREDIENTS: Dinner for 2 serving size

  • 8oz dry spaghetti
  • 2 large eggs, as fresh as possible
  • 8 ounces pancetta or extra thick bacon, cubed or sliced
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup freshly grated Pecorino
  • Freshly cracked black pepper
  • Sea salt

METHOD

  1. Cook pasta according to package directions. Drain **Save 1 cup of pasta water to use later.** For best results do not rinse pasta. 
  2. While the pasta is cooking, chop pancetta (or bacon) into small cubes and then saute in a large skillet over medium-high heat. Sauté for about 3-4 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.
  3. In a small bowl whisk the eggs and the cheeses.
  4. Return the pancetta pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and leave over heat for a few seconds until the bubbling subsides. Much of the water will evaporate
  5. Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.
  6. Season liberally with freshly cracked black pepper. Taste for seasoning; depending on the kind of pork used, it may not need any salt.
Mike Lutz