Healthy Carbonara

Bacon and pasta. Need I say more? Oh, and (tiny, whisper voice) peas.


1 pkg (9 oz) refrigerated fettuccine
1 cup frozen green peas
3 slices center cut bacon (1 used 4 to use up what I had on hand)
1 small onion, chopped
3 minced cloves of garlic
1/2 tsp fresh thyme
1/2 cup half-and-half
1/2 cup shredded Parmesan cheese


Cook pasta according to package directions, but do not add salt. Add peas to the pot in the last 3 minutes of cooking time. Drain, reserving 3/4 cup of liquid.

While pasta cooks, fry bacon in large pan on medium-high heat until crispy, about 8 minutes.  Remove bacon to drain on paper towels, discard all except 2 teaspoons of drippings.  Add onion and saute for 3 minutes, add garlic and thyme; cook 1 minute.  Stir in pasta and peas, reserved pasta water, and half-and-half.  Cook for 2 minutes.  Transfer to serving bowl and crumble bacon on top of pasta and toss with cheese.

Serves 4

Prep time: 5 minutes; Cooking time 14 minutes


*From Parents

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