INGREDIENTS

INSTRUCTIONS

In bowl, whisk together eggs, egg white, Parmesan, salt and pepper;
set aside.  In large pot of boiling salted water, cook pasta for about
10 minutes  or until tender but firm. Drain, reserving 1/4 cup of the
cooking  liquid.  Meanwhile, in large nonstick skillet, cook pancetta
over medium heat,  stirring, for about 6 minutes or just until starting
to brown. Add  garlic; cook, stirring, for about 2 minutes or until
pancetta is  crisp. Stir in vinegar; bring just to boil. Remove skillet
from heat.  Add pasta; toss well.  Return skillet to stove. Add
remaining cooking liquid, egg mixture and  peas; cook, tossing gently,
for about 3 minutes or until egg mixture  is thickened and pasta is
well coated. Sprinkle with parsley.  Per serving: about 630 calories,
27 g protein, 17 g fat, 92 g  carbohydrate good source iron, very high
source fibre, good source  calcium.  Serve with: carrot and cabbage
slaw, focaccia, fresh pears.  Other recipes in group: Suppers: [Monday]
Chicken with Mushroom Sauce  Suppers: [Tuesday] Carrot and Ham Soup
Suppers: [Wednesday] Warm  Couscous & Roasted Fall Vegetables Suppers:
[Thursday] Greek Beef  Pita Pockets Suppers: [Saturday] Pan-braised Sea
Bass with Vegetables  Suppers: [Sunday] Jerked Pork Tenderloins
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen  [-=PAM=-]   PA_Meadows@msn.com Posted to MM-Recipes Digest V3
#183  Date: Mon, 1 Jul 1996 16:10:39 -0700  From: Julie Bertholf
<jewel1@ix.netcom.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 548
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 104mg
Sodium: 432mg
Potassium: 405.4mg
Carbohydrates: 91.3g
Fiber: 5.4g
Sugar: 5g
Protein: 25.7g