Spaghetti Carbonara with Mushrooms and Peas
Baby Kale and Radicchio Salad
Ingredients
- 1 (8-oz) pkg spaghetti
- 5 slices center-cut bacon, chopped
- 1 (8-oz) pkg sliced mushrooms
- ½ (10-oz) pkg frozen peas
- ½ Tbsp bottled minced garlic
- 2 large eggs
- ½ cup shredded Parmesan cheese
- ¼ tsp pepper
Instructions
- Cook pasta according to package directions; drain, reserving ¼ cup pasta water.
- While pasta cooks, cook bacon in a large deep skillet over medium heat 10 minutes or until crisp.
- Remove from skillet and drain on paper towels, reserving 2 Tbsp drippings in skillet.
- Add mushrooms to drippings, and cook over medium heat 5 minutes or until browned and tender; stir in peas.
- Add garlic to skillet; cook 1 minute.
- Add pasta and bacon to skillet, toss; cook 2 minutes or until very hot, and set aside.
- Whisk together eggs and cheese in a bowl; add to hot pasta mixture.
- Toss mixture, and add ¼ cup hot pasta water and the pepper; toss.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale mix
- 1 small head radicchio, shredded
- ⅓ cup white balsamic shallot vinaigrette
- ¼ cup honey-roasted pecan pieces
Side Dish Instructions
- Combine kale, radicchio and dressing in a large bowl; let stand 10 minutes to wilt.
- Sprinkle with pecans before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
558
|
227
|
785
|
| Fat (g) | 20 | 17 | 37 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 67 | 13 | 80 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 578 | 271 | 849 |
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