|2 boxes (340 g each)||Italpasta Gluten Free Spaghetti|
|6 oz (175 g)||thickly sliced pancetta, diced|
|1||small onion, diced|
|2||cloves garlic, minced|
|1 cup (250 mL)||18% light cream|
|3/4 cup (175 mL)||grated Parmesan cheese|
|1/2 tsp (2 mL)||each salt and cracked pepper|
|1 cup (250 mL)||peas, thawed or blanched|
|2 tbsp (30 mL)||chopped fresh chives|
- In large skillet set over medium heat, cook pancetta for 5 to 7 minutes or until crisp; transfer to paper towel–lined plate. Remove all but 1 tbsp (15 mL) drippings from pan; cook onion and garlic over medium heat for about 6 minutes or until softened. In small bowl, whisk together egg yolks, cream, Parmesan cheese, salt and pepper. Set aside.
- Meanwhile, cook Gluten Free Spaghetti according to package directions; drain, reserving 1 1/4 cups (300 mL) pasta water. Return pasta to pot; toss immediately with egg mixture, pancetta, onion and garlic mixture and peas, adding reserved cooking water as needed until pasta is well coated. Sprinkle with chives.
Tip: Substitute bacon for pancetta if desired.
Tip: For a vegetarian version, substitute 1/4 cup (60 mL) chopped sun-dried tomatoes for pancetta.
Per 1-3/4 cups (425 mL)
Calories 660, Fat 21g, Cholesterol 205mg, Sodium 670mg, Carbohydrate 99g, Fibre 2g, Sugars 2g, Protein 19g