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Michelle Wasmund
Pasta carbonara with bacon and thyme
Penne with vegetables, bacon and thyme
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Ingredients
Directions
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Cook the penne according to the instructions on the package. Cook the garden peas according to the instructions on the package.
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Ris the leaves of thyme from the twigs. Beat the eggs. Add the cheese and half of the leaves of thyme.
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Halve the cherry tomatoes and mix with the dressing. Bake the slices of bacon in a frying pan and crispy.
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Drain the pasta and collect 3 tablespoons of boiling water. Stir the moisture through the egg mixture. Heat the pasta and the egg mixture in a paste until the eggs bind.
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Scoop the garden peas through the pasta. Then scoop the pasta onto the plates. Spread the cheese, cherry tomatoes, bacon and thyme over the plates.
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Nutrition
570Calories
Sodium0% DV1.305mg
Fat31% DV20g
Protein62% DV31g
Carbs22% DV66g
Fiber20% DV5g
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