Do I talk about comfort food a lot? I feel like I do. I feel like I have a problem with talking about: being obsessed with things (because I often get obsessed with stuff, when it’s awesome), exclamation mark usage (I am a chipper person and really love them…!), and comfort food.
But I can’t help it. This is the definition of comfort food. Seriously. Creamy pasta? This will erase anything bad that might have happened that day. Promise.
And, with a snow storm coming our way here in northern NJ, and Valentines Day next week (next week!?) this recipe is just perfect. I can’t resist this:
My original idea was to make this with spaghetti AND spaghetti squash. But hubby is allergic to squash, and he loves carbonara, so I thought making it that way might be unkind of me.
If you want to dial down the calories and bump up the veggies in one step, please squash this recipe up!!
Health highlight of peas: Peas often go unnoticed because they are so common. But peas pack a nutritional punch. They are chock full of fiber, antioxidants, vitamins and minerals. They are even a good source of protein! They are -inflammatory, and have even been shown to reduce risk of stomach cancer. Though they are often considered a more starchy vegetable, they are composed of about ¼ protein and are considered moderate on the glycemic index. They are also a good source of most of the B vitamins.
- 1 pkg Spaghetti (I use gluten free – I love this brand)
- 1 cup Pasta Water
- 2 cups Frozen Peas
- 1 Shallot (minced)
- 1 Egg Yolk
- ½ cup Smoked Gouda cheese
- 1 tablespoon Parsley
- Salt and Pepper (to taste)
- Bring a pot of water to a boil
- Add the pasta and cook until al dente
- In the last minute of cooking add the peas
- Before draining reserve 1 cup of the pasta water
- In a large bowl add the shallot, egg yolk, cheese, and parsley – mix it up
- Add the drained pasta to the bowl with the egg and cheese
- Add ½ cup of the pasta water, toss well
- Add more water if needed to thin out
- Season well with salt and pepper