Spaghetti carbonara is a favorite amongst us Americans. It’s rich and full of flavor, and makes for the ultimate comfort food. But, like most comfort foods, it’s richness will weigh you down.
Being the huge advocate for comfort food that I am, I’ve been recipe testing this dish for a while, hoping to get it just right. I think I’ve found a winner. Instead of compromising flavor, I’m adding protein, veggies, and lightening up the dish.
- 1 pkg Banza spaghetti
- 1 c. cooked peas
- 1/2 c. cooked broccoli (shredded)
- 2 eggs, beaten
- 1 tbsp minced garlic
- about 1 tbsp olive oil
- salt & pepper
- Cook pasta according to directions. Drain and RINSE. This is especially important if you are using a starchy pasta made from lentil, bean, or quinoa flour!
- Return the pot to the burner. Turn to medium heat and saute garlic for about 5 minutes.
- –> TURN THE HEAT OFF <– extremely important!*
- Add pasta, peas, and broccoli to pot and begin to stir to combine.
- Quickly add beaten eggs (as to not scramble them!!!) to pot and stir.
- Add salt & pepper to taste.
- Top with fresh parsley, grated parmesan, or shredded asiago.
*turning the heat off is the most important step of this dish; if you do not, you will risk scrambling the eggs you’re adding. As much as we all love scrambled eggs, I don’t imagine you’d love them in your pasta 😀
*Banza pasta is gluten free, and made from chickpeas thus giving it a higher protein content than white pasta. You can supplement any kind of pasta you like, but using a pasta made from a legume (like chickpeas), will give this dish the higher protein content
*Again, rinsing your pasta is the second most important step. Because you’re using a gluten free, high protein pasta, it is full of plant-based fiber (hence making it starchy). Rinsing your pasta will get rid of this extra starch and make the texture and flavor much better in your dish.