Spaghetti Carbonara with Peas

Name: Spaghetti Carbonara with Peas
Ingredients: ½ lb (225 g) dried spaghetti; 1 ½ cups (375 mL) fresh, shelled peas (or frozen peas, thawed); 1 tbsp (15 mL) olive oil; 2 cups (500 mL) diced Ontario kielbasa; 1 large onion, minced; 1 clove garlic, minced; 2 eggs; 1 cup (250 mL) freshly grated Parmesan; ¼ cup (50 mL) fresh chopped parsley; fresh cracked pepper to taste

Ontario kielbossa, sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese in this quick and easy weeknight meal.

½ lb (225 g) dried spaghetti

1 ½ cups (375 mL) fresh, shelled peas (or frozen peas, thawed)

1 tbsp (15 mL) olive oil

2 cups (500 mL) diced Ontario kielbasa

1 large onion, minced

1 clove garlic, minced

2 eggs

1 cup (250 mL) freshly grated Parmesan

¼ cup (50 mL) fresh chopped parsley

fresh cracked pepper to taste

Steps:

Cook spaghetti according to package instructions. Add peas during the last minute of cooking. Drain; reserving 1 cup (250 mL) of the pasta water.

In skillet, heat the olive oil and add kielbasa and onions and cook until onions are tender, about 5 minutes. Add garlic and cook 1 minute.

In large bowl, whisk together eggs and Parmesan. Using tongs, add very hot pasta to egg mixture with reserved cooking liquid. Toss with kielbasa mixture from skillet and sprinkle with parsley until well blended. Sprinkle with fresh cracked pepper. Serve immediately.

Cook's Notes:

Makes 4 servings

CategoryDinner

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