on the table

tonight i made another winner from parents magazine, healthy carbonara. just a fun tidbit for you, the word carbonara comes from “carbone” which in italian means coal. this was a kind of poor man's pasta in roman times made with heavy cream and eggs. this version is much lighter and still oh-so-tasty. this is a great meal for the night before a long run or a soccer game!

1 9 oz. pkg fettuccine (i used the whole wheat kind!)

1 c. frozen green peas

3 slices center-cut bacon

1 small onion, chopped

3 garlic cloves, minced

1/2 tsp. thyme

1/2 c. fat-free half and half

1/2 c. shredded Parmesan

1. cook pasta according to the package directions, but don't salt the water. three minutes before the pasta is supposed to be done, add the green peas to the pot. drain, and reserve 3/4 c. of the cooking liquid.

2. meanwhile, cook bacon in a large saucepan on medium-high until crispy. remove bacon from pan and discard all but 2 tsp. of drippings. add onion to the pan and saute for 3 minutes in the leftover drippings. add garlic and thyme, cook another minute. stir in pasta and peas, reserved cooking liquid, and half and half. cook 2 minutes. crumble bacon on top of pasta and toss with cheese. makes 4 servings.

nutrition per serving: 326 cal; 16g protein; 10g fat; 44 carb; 3g fiber.