This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked."
-Bernard Meltzer, Radio Host
This is one of those recipes that proves Mediterranean diet is healthy. Lots of good fats, low in saturated fat, high in fiber and full of flavor.
Original recipes generally call for bacon or pancetta, but I use prosciutto because it's more widely available. On the other hand, the addition of peas is clearly a Western variation, but they add so much and make this a full meal (pretty too).
It's critical that the pasta be hot, hot, hot when you add it to the eggs so that they will cook. Once your pasta is in the skillet, turn the heat up and add a bit of pasta water (if needed) to help mingle the flavors and bring this up to the right temperature.
This does have a little more sodium in it than I usually target for. Those on a very low sodium diet can use low sodium sliced ham as a substitute for the prosciutto.
Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.
Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.
Servings = 2 | Serving size =2 ounces pasta with sauce and peas
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free linguine|
|2 tsp||olive oil|
|2 cloves||garlic (lightly crushed)|
|2 ounces||prosciutto (diced)|
|1 cup||frozen peas (thawed)|
|1/4 cup||white wine|
|1 ounce||Parmigiano-Reggiano (grated)|
|fresh ground black pepper (to taste)|
Place the water in a large sauce pan over high heat. When the water boils, add the pasta.
While the water is heating, place the olive oil in a medium skillet over medium heat. Add the garlic and prosciutto. Cook, stirring frequently, until the ham begins to turn crisp. Adjust the heat so that the garlic doesn’t turn dark brown but light golden.
Add the peas and reduce the heat to low.
In a separate, large bowl whisk the eggs together with the grated parmesan. Season with pepper.
When the pasta is cooked, add the white wine to the skillet and then the pasta, removing the pasta from the water with tongs. Increase the heat to medium high. After the pasta is hot (about two minutes) remove the garlic and discard it, then add the contents of the skillet to the egg and cheese mixture. Fold together well with a rubber spatula to cook the eggs. Serve.
Serving size = 2 ounces pasta with sauce and peas
Servings = 2
Amount Per Serving
|Calories 482||Calories from Fat 147|
|% Daily Value|
|Total Fat 17g||25%|
|Saturated Fat 6g||27%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 54g||18%|
|Dietary Fiber 8g||32%|
|Vitamin A 34%||Vitamin C 22%|
|Calcium 24%||Iron 25%|
|Vitamin K 22 mcg||Potassium 404 mg|
|Magnesium 119 mg|