CREAMY FETTUCCINE CARBONARA WITH POACHED EGG

8 oz fettuccine pasta

6 slices bacon, cut into 1" pieces

6 slices for garnish 

1 onion, chopped

1 tsp. dried Italian seasoning

1 Alfredo sauce ******

1/2 cup fat-free chicken broth

1 cup frozen peas, thawed

1/8 tsp. black pepper

4 cups baby spinach

2 tbsp. grated Parmesan cheese

crust bread for garnish 

3 poached eggs*******

Cook pasta as directed. Drain, reserving 1/2 cup pasta water.

In a large skillet, cook bacon until crisp. Drain on paper towels. Discard all but 1 tablespoon fat from pan. To skillet, add onion.

Stirring, cook until almost tender, about 8 minutes. Stir in Alfredo sauce, broth, peas, reserved pasta water, and pepper. Bring to boil.

Reduce heat to medium-low and cook until peas are tender, 10 minutes. Add spinach and pasta, cook until spinach is wilted and mix is heated through. Serve sprinkled with bacon and Parmesan cheese.

Alfredo Sauce

Ingredients

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Poached Egg

Easy Poached Eggs Recipe

• Cook time: 4 minutes

Fresh eggs will be easier to poach (they'll hold together better) than older eggs. Vinegar is optional, it will help the eggs hold together, but if you don't like the taste, omit.

INGREDIENTS

• Fresh eggs
• 1 to 2 teaspoons vinegar (rice vinegar works well) (optional)

Equipment needed

• Shallow saucepan with cover
• Slotted spoon

METHOD

1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.

2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.

3 Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.

4 Lift eggs out of pan with a slotted spoon.

One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.

Alternatively, the truly easiest way to make a fried egg just make shure its is a cooked over easy (but give poacching a try)