Soba Noodle Carbonara
This soba noodle carbonara is a healthy spin on traditional carbonara using soba noodles, vegetables and milk.
Servings: 2 servings
Ingredients
- 6 oz. soba noodles 2/3 of a normal package
- 1 orange pepper thinly sliced
- 1 baby bok choy thinly sliced
- 3/4 cup frozen peas
- 2 eggs
- 2 tablespoons milk
- 2/3 cup parmesan cheese grated & divided
- 2 strips bacon cooked & crumbled
- salt & pepper
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, combine eggs, milk, 1/3 cup of parmesan cheese, salt & pepper in a large serving bowl.
- Once water is boiling, cook soba noodles for 3-5 minutes until al dente.
- Drain noodles, reserving 1 cup of the cooking water and immediately toss with the egg mixture in the large bowl to cook the eggs.
- Add the vegetables and remaining cheese and toss to combine until peas are heated through.
- Top with bacon and serve immediately.
- If there are leftovers, store with the reserved pasta water to help retain moisture as carbonara tends to dry up easily.
Nutrition
Serving: 1SERVING | Calories: 427kcal | Carbohydrates: 38g | Protein: 29g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 227mg | Sodium: 1137mg | Fiber: 4g | Sugar: 7g