I want to make the CL Spaghetti Carbonara (12/01)tonight with a few modifications. I don't have spaghetti so I want to use either Farfalle or Rigatoni. I also want to add frozen peas to the dish. (I love peas and ham together.) No problem with the sub on pasta, I think, but I'm not sure when to add the peas or whether I should cook them first.
Here's the recipe:
From Cooking Light
Chopped ham replaces the bacon in this version of the classic Italian dish.
8 ounces uncooked spaghetti
1 cup chopped cooked ham
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 teaspoon coarsely ground black pepper
Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.
Heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until thoroughly heated. Add pasta, and stir well. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk. Add the reserved pasta liquid to egg mixture, stirring with a whisk. Pour egg mixture over pasta mixture; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 352 (25% from fat); FAT 9.6g (sat 4.6g, mono 2.2g, poly 0.9g); PROTEIN 21g; CARB 45g; FIBER 1.4g; CHOL 139mg; IRON 1.7mg; SODIUM 748mg; CALC 179mg;
Cooking Light, DECEMBER 2001