Pea & Spinach Carbonara

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• 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. Bring a large pot of salted water to a boil.
2. Warm the olive oil in a large skillet over medium-high heat. Add the breadcrumbs and garlic; cook, stirring, until crisp and golden, about 2 minutes. Transfer to a bowl and stir in one-fourth of the Parmesan and all of the parsley; set aside.
3. In a medium bowl, whisk together the remaining Parmesan with the egg yolks, whole egg, black pepper, and salt until smooth.
4. Cook the pasta until al dente, 8–10 minutes, stirring occasionally. During the last minute, add the spinach and peas. Reserve at least 1/4 cup cooking water, then drain and transfer pasta and vegetables to a large bowl.
5. Slowly whisk some of the reserved hot pasta water into the egg mixture to loosen and temper it. Pour over the hot pasta and toss vigorously with tongs until glossy and lightly thickened, adding more pasta water as needed. Top with the reserved breadcrumb mixture and serve immediately.