*Recipe* Healthier Carbonara

I'm not the biggest pasta lover out there, but every now and then I like a nice comforting pasta dish.  Usually it is Spaghetti or Penne with meat sauce, sometimes stuffed shells or Lasagna.  Sometimes though I want something creamy.  I don't like Alfredo or creamy sauces, so when I discovered this lighter Carbonara recipe I was in love.  While it is still a bit heavy in carbs and calories, it is better than the other creamy alternatives.  To make it a lot healthier, you could always try it with Spaghetti Squash, which is my next plan.  Enjoy!  

Ingredients

• -8 ounces whole-wheat spaghetti
• -2 cups frozen peas, thawed 
• -3 cloves garlic, minced 
• -6 strips thick-cut bacon (or the equivalent of Pancetta making it a few less calories)
• -2 large eggs, at room temperature  
• -1 cup finely shredded Parmesan cheese, divided 
• -1/4 teaspoon salt
• -1/4 teaspoon freshly ground pepper

Preparation

1. Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
2. Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add eggs, 3/4 cup Parmesan, salt and pepper and whisk until combined.
3. Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don’t scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with remaining cheese.

recipe courtesy Eating Well