Pea & Spinach Carbonara

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Bread crumbs

  Dry, grated, seasoned

  ⅓ cup or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Parsley

  Raw

  3 tbsp or 11g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Salt

  Table

  ¼ tsp or 2g

• Spinach

  Raw

  1 cup or 30g

• Peas

  Edible-podded, frozen, unprepared

  1 cup or 144g

• Spaghetti

  Dry pasta, enriched

  2 oz or 57g

Directions

1. Fill a large pot with water and bring to a boil over high heat.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
3. Whisk the remaining Parmesan, egg yolk, egg, pepper, and salt in a medium bowl.
4. Cook spaghetti in the boiling water, stirring occasionally, until al dente, about 8-10 minutes. Add spinach and peas for the last minute of cooking. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.
5. Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
6. Enjoy!

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