Meatless Spaghetti a la Carbonara
- 1 lb. spaghetti
- 3 Safest Choice Eggs
- ¼ cup milk
- 2 TB olive oil
- 1 TB melted butter
- 1 cup grated Parmesan
- 1 cup grated hard cheese like cheddar or Gruyere
- ½ tsp. salt
- 1 tsp. freshly ground black pepper
- 1 pint grape tomatoes, halved
- 2.5 oz. baby arugula
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package directions for al dente. (I used De Cecco pasta and my spaghetti took ten minutes.)
- While the spaghetti is cooking, combine the milk, Safest Choice eggs, olive oil and melted butter in a large bowl and beat together.
- Add the grated cheese to the egg mixture and stir to combine. Season with salt and pepper.
- Once the pasta is cooked to your liking, drain it and immediately add the hot pasta to the bowl with the egg and cheese.
- Working quickly, toss the pasta to coat it with the egg mixture. The heat from the pasta will lightly cook the eggs.
- Add the arugula to the pasta and allow the heat to wilt the leaves.
- Add the halved grape tomatoes and toss well to combine.
- Place pasta in a large serving bowl and serve hot. Pass additional cracked black pepper and grated Parmesan.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/03/17/meatless-spaghetti-la-carbonara/
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