Spaghetti Carbonara

Spaghetti Carbonara
From Lifetime's "Cook Yourself Thin"
http://www.mylifetime.com/on-tv/shows/cook-yourself-thin/recipes/spaghetti-carbonara


Serves 4
Calories per serving: 412
Calories per serving garlic bread: 78

For the spaghetti
3 slices bacon
1 teaspoon olive oil
1 small onion, diced
1/3 cup low-fat (1-percent) milk
1 large egg
8 ounces spaghetti
1 cup frozen peas
1 1/2 ounces Parmesan cheese, finely grated (6 tablespoons)
1/4 cup sliced fresh flat-leaf parsley
Salt, to taste
Pepper, to taste

For garlic bread
1 whole-grain baguette, sliced
1/2 garlic clove
Olive oil
Chopped basil

1. Preheat oven to 350 degrees.

2. Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well combined. Stir in the onion.

3. Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package.

4. While pasta is cooking, slice baguette thinly on bias. Place slices on sheet pan. Lightly rub with flat side of garlic clove, and brush on a little olive oil and sprinkle basil. Place into oven on top rack for 5 to 7 minutes, until golden.

5. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the spaghetti, and toss. Serve immediately.

---------------

Ok -- this one was ...pretty good.
1. A little bland - so I needed to add more salt and pepper. I also think that next time I'll sautee up some garlic with the onions for a little flavor kick.
2. After you cook the bacon, drain the excess fat off (I did it in a little bowl to cool and then toss) but don't wash the pan or anything. When you cook the onions - you want that extra flavor from the bacon that's still in the pan.
3. I didn't do the garlic bread because I had garlic bread that I bought on sale from the grocery store. BUT sometimes when I do the whole "rub bread with garlic" trick it doesn't really work right. Instead, I use some garlic powder. So brush with olive oil first, then garlic powder, then the basil.
4. I didn't have peas, but I did have broccoli. So I used that and it worked just fine. I added fresh broccoli to the pasta pot about a minute before it was done(so after about 5-6 minutes of cooking) and it was perfect.
5. Again, me and the whole "I need protein with my pasta" thing. I sautee'd up Keilbasa and served with it. Pretty good. Chicken or shrimp would have worked too.
6. The sauce. I was really afraid the heat from the pasta would scramble the egg/milk mixture in the bowl. But it didn't!! I drained the pasta and let it sit there for a second as I got out the bread and plated it. Then I poured the pasta/broccoli into the bowl and started mixing. Just like the directions say -- it turned into a creamy texture. I was really surprised and REALLY happy!