Meatless Spaghetti a la Carbonara
 
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Cook the spaghetti according to the package directions for al dente. (I used De Cecco pasta and my spaghetti took ten minutes.)
  3. While the spaghetti is cooking, combine the milk, Safest Choice eggs, olive oil and melted butter in a large bowl and beat together.
  4. Add the grated cheese to the egg mixture and stir to combine. Season with salt and pepper.
  5. Once the pasta is cooked to your liking, drain it and immediately add the hot pasta to the bowl with the egg and cheese.
  6. Working quickly, toss the pasta to coat it with the egg mixture. The heat from the pasta will lightly cook the eggs.
  7. Add the arugula to the pasta and allow the heat to wilt the leaves.
  8. Add the halved grape tomatoes and toss well to combine.
  9. 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/