Yes, I’m still alive over here! Tired, but alive, and even cooking a little bit Tonight’s dinner is a minorly (is that a word!?) tweaked recipe from Rachel Ray’s magazine. It was easy and delish, but not exactly low cal (oh well!). Bacon is one of our favorite foods in this house and I loved that there were green beans in the dish to help salvage the nutritional value I’ll make this one again!
Green Bean Spaghetti Carbonara
Source: Adapted from Rachel Ray Magazine
Yield: 6 servings
1 lb. spaghetti
1 lb. green beans, cut into bite-size pieces
1/2 lb. bacon, chopped
1 medium onion, finely chopped
1 cup grated Parmesan cheese
Salt and pepper
1) Cook pasta according to package directions, adding beans halfway through cooking time; drain, reserving 1/4 cup cooking water.
2) Brown bacon in large skillet over medium heat; add onion and sautee until soft; deglaze with reserved cooking water. (or if you’re like me and forget to reserve it, regular tap water will be ok!)
3) Whisk eggs with cheese. Off heat, add pasta, beans, eggs and cheese to skillet and toss; season with salt and pepper.