Spring Pasta Carbonara

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

italian pasta

4 ounces pancetta cut into a small dice

Olive oil

10 ounces fettuccine or linguine

1 lb fresh English peas

3 scallions thinly sliced on an angle

1 egg whisked

½ cup freshly grated parmesan

½ cup freshly grated pecorino romano

1 lemon zested and juiced

Fresh mint for serving

Directions at whatsgabycooking.com

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