Wednesday, May 14, 2008

CORE Carbonara Pasta

Serves: 4

Difficulty: Easy

  • 350g dry pasta
  • 200g rindless bacon, fat removed, chopped
  • 1 onion, chopped
  • 3/4 cup frozen corn
  • 3/4 cup frozen peas
  • 3 eggs
  • 1/3 c skim milk powder
  • basil, chopped (and/or dried Italian herbs)


In a nonstick pan, "fry" onion and bacon in a few TB of water.
When bacon begins to brown, add frozen vegies and a little more water, cook for 3 or 4 mins and put aside.
Boil water and add pasta, cook to al dente.
Meanwhile, mix milk powder with 1/2 cup water and the eggs.
When pasta is cooked, drain well and return to the pan. Add bacon and vegie mix and the egg mixture over medium-low heat until the egg mixture is almost set.
Stir in the basil and pepper.
Serve immediately

1 comment:

Anonymous said...

Too yummy to be "diet food"