Ingredients
Salad
- 2 cups Spring mix
- 8 Grape tomatoes halved
- 1/2 cup Cucumber sliced into half circles
- 2 TBSP Red onion sliced thin
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Dijon mustard
- 1 tsp Red wine vinegar
Carbonara
- 4 oz Spaghetti
- 2 Eggs beaten
- 1/4 cup Parmesan cheese grated (plus more for garnish)
- 1 TBSP Extra-virgin olive oil
- 4 oz Pancetta diced small (sub bacon if needed)
- 1 TBSP Butter
- 2 TBSP Red onion minced
- Red pepper flakes optional
Garlic Bread
- 2 slices Crusty bread
- 1/2 TBSP Extra-virgin olive oil
- 1/4 tsp Garlic powder or more if needed
- 1/4 tsp Dried oregano
- 2 slices Fontina cheese use more if preferred
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- Arrange the salad ingredients in a bowl. Set aside.
- Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
- Preheat the oven broiler on low.
- Cook pasta: In a pot of salted boiling water, cook the pasta according to the package directions. While pasta is cooking, prep ingredients.
- Make garlic bread: Drizzle the bread with oil. Evenly sprinkle with garlic powder, oregano, salt and pepper. Place on a baking sheet.
- Reserve 1/2 cup of the pasta water. Drain the pasta well and set aside.
- Make the carbonara: In a bowl, whisk the egg and parmesan. Season with salt and pepper and set aside.
- Heat the oil in a non-stick pan over medium heat. Saute the pancetta until browned. Add the butter and onion. Saute until golden brown. Stir in the pasta until fully combined with all the ingredients.
- Remove from the heat and stir in the egg yolk-parmesan mixture until smooth. Add a little of the reserved pasta water until the sauce is creamy. Season with salt and pepper to taste. Garnish with red pepper flakes if desired.
- Place garlic bread under the broiler until golden brown. Then top with cheese and melt under the broiler on low.
- Dress the salad.
- Serve: Enjoy pasta with garlic bread, salad, and sparkling water.
Nutrition
Calories: 976kcal | Carbohydrates: 86g | Protein: 36g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 247mg | Sodium: 1413mg | Potassium: 555mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1146IU | Vitamin C: 9mg | Calcium: 378mg | Iron: 5mg
Pasta Carbonara
Ingredients
Salad
- 2 cups Spring mix
- 8 Grape tomatoes halved
- 1/2 cup Cucumber sliced into half circles
- 2 TBSP Red onion sliced thin
Vinaigrette
- 3 tsp Extra-virgin olive oil
- 1 cloves Garlic grated
- 1/4 tsp Dijon mustard
- 1 tsp Red wine vinegar
Carbonara
- 4 oz Spaghetti
- 2 Eggs beaten
- 1/4 cup Parmesan cheese grated (plus more for garnish)
- 1 TBSP Extra-virgin olive oil
- 4 oz Pancetta diced small (sub bacon if needed)
- 1 TBSP Butter
- 2 TBSP Red onion minced
- Red pepper flakes optional
Garlic Bread
- 2 slices Crusty bread
- 1/2 TBSP Extra-virgin olive oil
- 1/4 tsp Garlic powder or more if needed
- 1/4 tsp Dried oregano
- 2 slices Fontina cheese use more if preferred
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- Arrange the salad ingredients in a bowl. Set aside.
- Make the vinaigrette: In a bowl whisk together all the ingredients for the dressing until fully combined. Set aside.
- Preheat the oven broiler on low.
- Cook pasta: In a pot of salted boiling water, cook the pasta according to the package directions. While pasta is cooking, prep ingredients.
- Make garlic bread: Drizzle the bread with oil. Evenly sprinkle with garlic powder, oregano, salt and pepper. Place on a baking sheet.
- Reserve 1/2 cup of the pasta water. Drain the pasta well and set aside.
- Make the carbonara: In a bowl, whisk the egg and parmesan. Season with salt and pepper and set aside.
- Heat the oil in a non-stick pan over medium heat. Saute the pancetta until browned. Add the butter and onion. Saute until golden brown. Stir in the pasta until fully combined with all the ingredients.
- Remove from the heat and stir in the egg yolk-parmesan mixture until smooth. Add a little of the reserved pasta water until the sauce is creamy. Season with salt and pepper to taste. Garnish with red pepper flakes if desired.
- Place garlic bread under the broiler until golden brown. Then top with cheese and melt under the broiler on low.
- Dress the salad.
- Serve: Enjoy pasta with garlic bread, salad, and sparkling water.
Nutrition
Calories: 976kcalCarbohydrates: 86gProtein: 36gFat: 54gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 247mgSodium: 1413mgPotassium: 555mgFiber: 4gSugar: 10gVitamin A: 1146IUVitamin C: 9mgCalcium: 378mgIron: 5mg
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