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Fettuccini Carbanara with Snap Peas Salad

Fettuccini Carbanara with Snap Peas Salad
PREP TIME
20 min
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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Ingredients

Water
Packaged salad, 350g
2
cup snap peas
3
egg yolks, beaten lightly
½
cup half and half cream
½
cup 1% milk
½
cup finely grated Parmesan cheese
¾
lb(s) or 350g fettuccini pasta
1
Tbsp olive oil
1
Tbsp coarsely chopped fresh chives
8
strips of fully cooked bacon (purchase this way)
Your favorite dressing.
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Directions

Step 1

Bring water for pasta to boil in a large stove-top pot.

Step 2

Put salad in bowl and fold in snap peas. Set aside in fridge.

Step 3

Beat egg yolks lightly. Add cream, milk, parmesan cheese. Set aside.

Step 4

Put a bit of olive oil into boiling water for pasta.

Step 5

Reduce heat to medium-high and add pasta to boiling water.

Step 6

Set timer for 7 minutes (the pasta finishes cooking with the sauce.)

Step 7

Drain pasta. Leave in colander.

Step 8

Heat small amount of olive oil in bottom of the uncleaned pasta pot at medium heat.

Step 9

Slice and crumble in cooked bacon.

Step 10

Toss in chives. Sauté slightly and add partly cooked pasta and toss until pasta is hot.

Step 11

Add egg yolk mixture and toss with pasta until cooked through.

Step 12

Continue to toss until everything is hot and pasta is al dente.

Step 13

Toss salad with dressing and serve with fettuccini.

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My rating for Fettuccini Carbanara with Snap Peas Salad
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