Easy-Peasy almost Carbonara

I still can't find the cord for my cell phone to share my recipe with you. But, I enjoyed my recipe creation so much the first time, I figured, "What the heck? No husband to feed tonight, I'll make it again!"


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.

Serve meal with lightly sauteed spinach and garlic. To make this side heat up 1 tsp olive oil with one small clove of chopped garlic. Throw in spinach, add a pinch of salt and swoosh around a bit.

I don't like squishy spinach, thus "lightly sauteed."

That's it. The point of the dish is to basically mix the egg and avocado in with the pasta. But it wouldn't look nearly as good would it?

One thing I had a problem with was keeping the rest of the meal warm while I made the side. Do you ever have that problem? Do you have any tips for keeping everything warm?

Wishing you all the warmest blessings!

-Shawnee

P.S. I made this meal using Eggland's Best Eggs provided through FoodBuzz and Eggland's Best.