Guest guest Posted June 22, 2001 Report Share Posted June 22, 2001 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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