- Sponsored By: Cool Food Panel
For National March Frozen Food Month our Cool Food Panelist, Estela Schnelle from Weekly Bite, has an easy, fun pasta recipe your little ones will adore: Whole Wheat Spaghetti with Peas and Pancetta!
- 1 lb. whole wheat spaghetti
- 1 Tbsp. olive oil
- 1 cup chopped pancetta
- 1 1/2 cups frozen peas
- 4 eggs
- 3/4 cup grated Parmesan cheese
Cook spaghetti according to package directions. Drain spaghetti and set aside.
While the spaghetti is cooking, heat olive oil in a large pan to medium heat. Add pancetta and cook until just crispy. Add frozen peas to pancetta and mix until peas are just thawed. Turn burner off.
In a separate bowl, whisk egg and Parmesan cheese together. Turn burner on to low heat. Add spaghetti to pancetta and peas and using a pair of tongs, mix through.
Slowly add the egg and Parmesan cheese mixture to spaghetti and continue to mix through using your tongs. Be careful not to let eggs scramble.
Continue to mix egg mixture through until even spread throughout the spaghetti and eggs are set. Serve warm.