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Published : 09/13/2016 10:28:10
Categories : Entree
Fettucine Carbonara Antonio
1 16-oz package fettucine pasta
1/4 cup + 2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
2 large tomatoes, seeded, well drained & coarsely chopped (1 1/2 cups after draining)
1/4 teaspoon coarse ground black pepper
1/2 cup grated Parmesan or Romano cheese (or combination)
3 teaspoons Olde Westport Gold Coast Garlic Shake
4-5 tablespoons chopped fresh basil
2 large eggs, beaten (1/2 cup real egg substitute)
2 tablespoons no fat skim milk
Prepare fettucine to package directions, drain well. Place in a large bowl, add 1/4 cup olive oil and toss to coat. Meanwhile, in a 6-quart pan over medium heat, add 2 tablespoons olive oil and onion, cook until transparent, stirring occasionally. Add tomatoes and black pepper, stir and cook for 30 seconds. Add cooked fettucine and toss with 2 large spoons for about 1 minute. Remove pan from heat, add cheese, Olde Westport Gold Coast Garlic Shake and chopped basil, toss again. In a small bowl, combine beaten egg and milk (see Olde Bill's comments below). Add egg mixture to pasta and toss immediately until thoroughly mixed.
Olde Bill's comments: Have the eggs at room temperature. The heat from the pasta is what cooks the eggs while you're tossing. Finally, I'll put the jar of Olde Westport Gold Coast Garlic Shake on the table so I can shake a little extra Shake on my pasta. I love garlic and I've arrived at the age that if my breath smell's, that's the other person's problem. Besides, they're probably jealous.