Fettuccini Carbonara
Beet, Orange and Apple Salad
Ingredients
- 5 tsp olive oil
- 4 shallots, diced
- 1 large onion, cut into thin strips
- 1 lb bacon, cut into strips
- 1 clove garlic, chopped
- 1 (16-oz) pkg fettuccini pasta
- 3 egg yolks
- ½ cup heavy cream
- ¾ cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
- In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Side Dish Ingredients
- 1½ lb beets
- 2 cups shredded beet greens
- 1 large orange
- 2 Granny Smith apples - peeled, cored and sliced
- 1 Tbsp olive oil
- 1 Tbsp raspberry vinegar
- ½ tsp white sugar
- ¼ tsp salt
- 1 clove garlic, minced
- 2 Tbsp unsalted sunflower seeds, toasted
Side Dish Instructions
- Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
- Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
- Trim and peel off skins; cut into 8 wedges.
- Peel and section orange. In a bowl, combine orange sections, beets and apples.
- Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
- Arrange ½ cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
614
|
165
|
779
|
| Fat (g) | 29 | 4 | 33 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 65 | 32 | 97 |
| Fiber (g) | 3 | 6 | 9 |
| Sodium (mg) | 750 | 306 | 1056 |
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