Recipe: Spaghetti and Asparagus Carbonara

By Chef Aaron McCargo Jr. & Fresenius Medical Care North America

Ingredients:

•        ½ box of spiral noodle spaghetti (cooked al dente) – should be 3 cups

•        1 cup light cream

•        1 egg, beaten

•        1 cup diced onions

•        2 tsp canola oil

•        ¼ cup low sodium chicken stock

•        3 tbsp bacon bits (meatless)

•        2 cups chopped asparagus, about 1-inch long pieces

•        3 tbsp shredded Parmesan cheese

•        ½ cup chopped fresh scallions

•        1 tbsp coarse cracked black pepper

Preparation:

In a large nonstick sauté pan, on medium-high heat, sauté onions until slightly browned in oil.  While that cooks, beat egg and cream until mixed thoroughly. Lower heat to medium and pour cream mixture into onion, stirring constantly until it starts to thicken, about 4-6 minutes. Add stock, pasta, asparagus and black pepper and continue to stir for an additional 3-4 minutes or until warmed throughout or hot. Turn off heat and pour onto serving dish.  Top with scallions, bacon bits and cheese, and then serve.

Serves 6

1 serving = 1 cup

          Nutrient Analysis:

          Calories                   417 calories             Trans Fat      0 grams

          Protein          14 grams                 Cholesterol     82 milligrams

          Carbohydrate 51 grams                 Potassium      293 milligrams

          Total Fat                 18 grams                 Phosphorus    186 milligrams

          Saturated Fat 9 grams                  Sodium          134 milligrams