Suppers: [friday] pasta carbonara with peas

1. In bowl, whisk together eggs, egg white, parmesan, salt and pepper; set aside.
2. In large pot of boiling salted water, cook pasta for about 10 minutes or until tender but firm.
3. Drain, reserving ¼ cup of the cooking liquid.
4. Meanwhile, in large nonstick skillet, cook pancetta over medium heat, stirring, for about 6 minutes or just until starting to brown.
5. Add garlic; cook, stirring, for about 2 minutes or until pancetta is crisp.
6. Stiri in vinegar; bring just to boil.
7. Remove skillet from heat.
8. Add pasta; toss well.
9. Return skillet to stove.
10. Add remaining cooking liquid, egg mixture and peas; cook, tossing gently, for about 3 minutes or until egg mixture is thickened and pasta is well coated.
11. Sprinkle with parsley.
12. Per serving: about 630 calories, 27 g protein, 17 g fat, 92 g carbohydrate good source iron, very high source fibre, good source calcium.
13. Serve with: carrot and cabbage slaw, focaccia, fresh pears.
14. Other recipes in group: suppers: [monday] chicken with mushroom sauce suppers: [tuesday] carrot and ham soup suppers: [wednesday] warm couscous & roasted fall vegetables suppers: [thursday] greek beef pita pockets suppers: [saturday] pan-braised sea bass with vegetables suppers: [sunday] jerked pork tenderloins.