I've only made carbonara once; about three years ago. When I named this recipe, "My take on Carbonara" that was because I vaguely remember there being egg, cheese, bacon and pasta. Mine doesn't have bacon, but adds avocado for added protein instead. So really, this isn't carbonara at all. It's "Easy-Peasy almost Carbonara."
The ingredients (This will feed one. Double for two, triple for three...you get the idea!):
- 1 ounce whole wheat rotini (1/2 cup cooked) <-- Did you know that 1/2 a cup of pasta is one serving? I always thought it was one cup?
- 1 Eggland's Best Egg
- 2 tbsp shredded Parmesan
- 1/4 Haas avocado
- Splash of milk
- Dash of salt, pepper, garlic powder and paprika.
Directions: Cook pasta until al dente. Remove from heat. Toss pasta with milk, pepper, and garlic powder. Add Parmesan to pasta last to avoid the cheese melting and creating one big cheese blobby.
Simultaneously (while pasta is cooking) fry egg until the yolk is medium-soft. Serve egg, punctured, over pasta. Add sliced avocado and a dusting of paprika.