Spaghetti Carbonara with Peas

Spaghetti Carbonara with PeasOntario kielbossa, sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese in this quick and easy weeknight meal.

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1/2 lb (225 g) dried spaghetti
1 1/2 cups (375 mL) fresh, shelled peas (or frozen peas, thawed)
1 tbsp (15 mL) olive oil
2 cups (500 mL) diced Ontario kielbasa
1 large onion, minced
1 clove garlic, minced
2 eggs
1 cup (250 mL) freshly grated Parmesan
1/4 cup (50 mL) fresh chopped parsley
fresh cracked pepper to taste

Cook spaghetti according to package instructions. Add peas during the last minute of cooking. Drain; reserving 1 cup (250 mL) of the pasta water.

In skillet, heat the olive oil and add kielbasa and onions and cook until onions are tender, about 5 minutes. Add garlic and cook 1 minute.

In large bowl, whisk together eggs and Parmesan. Using tongs, add very hot pasta to egg mixture with reserved cooking liquid. Toss with kielbasa mixture from skillet and sprinkle with parsley until well blended. Sprinkle with fresh cracked pepper. Serve immediately.

Makes 4 servings

PER SERVING: about 490 cal, 29 g pro, 16 g total fat (6 g sat fat), 56 g carb, 5 g fibre, 140 mg chol, 780 mg sodium. %RDI: iron 20%, calcium 45%, vit A 15%, vit C 20%.