Pea & Spinach Carbonara

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Bread crumbs

  Dry, grated, seasoned

  ½ cup or 60g

• Garlic

  Raw

  1 cloves, minced or 3g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Parsley

  Raw

  3 tbsp or 11g

• Egg yolk

  Raw, fresh

  3 large yolk (separated from white) or 51g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Spinach

  Raw

  8 cup or 240g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

Directions

1. Fill a large pot with water and bring to a boil over high heat.
2. 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 one-fourth of the parmesan and the parsley. Set aside.
3. In a medium bowl, whisk together the remaining Parmesan, egg yolks, egg, pepper, and salt.
4. Cook pasta 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 (for original 4-serving recipe, 1 tbsp per serving being prepared). 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!