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Details

• Servings: 12
• Serving Size: 1/2 cup

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Ingredients

• 1 lb whole grain fettuccine
• 1/2 cup Romano cheese
• 2 Tbsp extra virgin olive oil
• 3/4 lb extra lean turkey bacon, cut into bite-size pieces
• 3 garlic cloves, minced
• 1 scallion, minced
• 1/2 cup peas
• 1/2 tsp crushed red pepper flakes
• 1 cup dry white wine
• 2 egg yolks
• 1 Tbsp chopped fresh parsley, plus additional for garnish

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Preparation

1. Bring a large saucepan of water to a boil. Add pasta. Cook until al dente and drain in a colander, reserving 1 cup pasta water. Set pasta water aside. In a large bowl, toss pasta with Romano cheese.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium heat until hot. Add turkey bacon and cook until bacon begins to brown. Add the remaining 1 tablespoon of the olive oil and heat until hot. Add the garlic, scallion, peas, red pepper and wine. Mix together and simmer for 2 to 3 minutes.
3. In a bowl, stir together egg yolks and reserved pasta water until combined. Add turkey bacon mixture and stir to combine. Pour sauce over pasta and toss to coat evenly. Garnish with additional parsley, if desired. Serve immediately

Nutrition Facts

Calories	234
Total Fat	6g
Sat Fat	2g
Cholesterol	58mg
Sodium	281mg
Total Carbs	30g
Fibers	3g
Proteins	13g