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PASTA DAY: Fettuccine Carbonara

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* Exported from MasterCook *

 

Fettuccine " Carbonara "

 

Recipe By : Pasta East to West by Nava Atlas, page 83

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces packaged fettuccine

(or use a package of mixed green and

white fettuccine if desired)

2 tablespoons extra-virgin olive oil

6 ounces packaged tempeh " bacon "

4 cups finely chopped broccoli florets

3 cloves garlic -- minced

1/2 cup dry white wine

1/3 cup grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

Freshly ground pepper -- to taste

 

6 servings

 

Carbonara refers to a dish made with bacon. Here, a bacon substitute in

the form of a delicious, smoky tempeh product is used. Look for faux

" bacon " in natural food stores.

 

Cook the fettuccine in plenty of rapidly simmering water until al dente,

then drain. Reserve about 1/2 cup of the cooking water.

 

Meanwhile, heat half of the oil in a wide skillet. Sauté the " bacon "

pieces over medium heat until crisp and browned on both sides, then remove

from the skillet. When cool enough to handle, cut the strips into small

pieces, about 1/2 inch or so long. In the same skillet, combine the

broccoli, garlic, and wine. Cover and steam until the broccoli is bright

green and tender-crisp. Remove from the heat.

 

In a serving bowl, combine the cooked fettuccine, " bacon, " and

broccoli-garlic mixture (with any remaining wine) with the remaining oil

and the rest of the ingredients. Toss well. If the dish needs more

moisture, add a small amount of the reserved pasta cooking water. Serve at

once.

 

Calories: 321, Carbohydrate: 38 g, Total Fat: 9 g, Cholesterol: 97 g,

Protein: 16 g, Sodium: 144 mg

 

 

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