Not Your Nonna's Spaghetti Carbonara

Yield: 4 servings.

Time: 40 minutes

Ingredients:

• 1/2 pound whole wheat spaghetti

• Parmigiano Reggiano rind (optional)

• 3 slices smoky bacon, diced

• 3 cloves garlic, sliced

• 1 1/2 tablespoon white miso

• 6 cups baby arugula

• 3 tablespoons shredded Parmigiano Reggiano

• 1/2 teaspoon ground black pepper, divided

Instructions:

1. Bring a large pot of salted water to a boil.

2. Add spaghetti and cheese rind, if using, and cook until al dente, about 11 minutes. Drain, reserving 1 cup of the cooking liquid.

3. Meanwhile, place bacon in a large skillet over medium heat and cook until crispy, turning occasionally, about 6 minutes. Transfer to a plate, leaving fat in the skillet.

4. Add garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat and stir in miso.

5. Transfer drained pasta (no need to remove the cheese rind) to the skillet with garlic and miso.

6. Place over medium-low heat and stir in arugula and 1/4 cup of the reserved pasta cooking liquid. Cook, stirring until arugula just begins to wilt.

7. Alternate stirring in tablespoons of reserved cooking liquid with tablespoons of cheese; stir in more cooking liquid as needed until you have a creamy sauce.

8. Stir in bacon and half of the pepper. Transfer to a warmed bowl or platter, and garnish with remaining pepper.

Source: Whole Foods Market

#highfiber #sugarconscious