Italian

Whole Wheat Rotini Carbonara is for Dinner.

Whole Wheat Rotini Carbonara takes several minutes to prepare.

Whole Wheat Rotini Carbonara takes 20 minutes to cook.

Whole Wheat Rotini Carbonara makes 4 servings.

The ingredients for Whole Wheat Rotini Carbonara are:

whole wheat rotini, dry, 224 gram(s) (8 ounces)
Egg, fresh, 2 large
*Extra Virgin Olive Oil, 1 tbsp
Parmesan Cheese, grated, 56 grams (1/3 cup)
Onions, raw, 26 grams (about 1/4 cup, finely chopped)
Garlic, 10 grams (2 good sized cloves)
dash nutmeg

Here is how you make Whole Wheat Rotini Carbonara:

Cook pasta to desired tenderness (I salted the water, but did not include this in the nutrition info because I have no way of knowing how much was absorbed by the pasta and how much went down the drain. This is optional). While pasta is cooking, finely chop onion and garlic and set aside. Beat 2 eggs with 1/3 cup Parmesan cheese and dash Nutmeg. In large skillet, gently cook onion and garlic--be careful not to over-brown the garlic. Add well drained pasta to skillet, and toss with egg mixture to coat. The heat from the pan and the pasta should be enough to safely cook the eggs, but you may wish to stir over heat 30 seconds or so to be sure.Onion powder and garlic powder can be substituted for the fresh--add about a teaspoon of each to egg mixture before combining with oil and pasta in skillet--but fresh taste so much better it's worth the extra effort!!Number of Servings: 4Recipe submitted by SparkPeople user SLEEPMOM.

The nutritional information for Whole Wheat Rotini Carbonara is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.3

• Total Fat: 11.7 g
• Cholesterol: 117.3 mg
• Sodium: 292.8 mg
• Total Carbs: 43.2 g
• Dietary Fiber: 5.2 g
• Protein: 16.2 g

Whole Wheat Rotini Carbonara is Italian cuisine.