Pasta Carbonara - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 Large Eggs
- 1 cup Grated Parmigiano Reggiano Cheese
- 6 ounces, weight Bacon, Pancetta, Or Guanciale
- 2 Tablespoons Minced Garlic
- 1-1/2 cup Frozen Peas
- 1 pound Spaghetti
- 1/4 cup Chopped Parsley
- Salt To Taste
Instructions
- In a small bowl, whisk eggs until blended, then whisk in Parmigiano Reggiano cheese. Set aside.
- Start heating up a big pot of heavily salted water to a boil, to cook the pasta.
- In the meantime, cut bacon into small pieces and cook in a skillet over medium heat for about 10 minutes until crisp and browned. If desired, remove some of the excess fat with a paper towel, but make sure to leave at least 4 tablespoons or so of fat. Add garlic and peas to the pan, and cook for a couple minutes, until garlic is slightly cooked and peas are warm. Remove ingredients to a very large mixing bowl.
- When the pasta water is boiling, cook spaghetti according to package directions until al dente, about 10 minutes. Reserve 1 cup of the pasta water, then immediately add the noodles to the bacon and peas bowl, pour in the egg-cheese mixture, and toss everything together very well for about 1 minute. The cheese and egg mixture should melt into a silky, glossy sauce that coats the noodles. As the noodles cool, you will likely need to add 1/2 cup to 1 cup of the pasta water, to keep the sauce silky. Toss in the chopped parsley, then serve and enjoy!
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment