Monkey Cook: Penne Carbonara

This is my take on the classic comfort food that is spaghetti carbonara. I’ve made some switcheroonies to make it a little healthier, but you may want to have a light lunch if you are serving this for dinner. Serves 2-3

Ingredients:
6-8 slices turkey bacon (feel free to use less if you are not a meat-craving preggo)
2 eggs at room temperature
6 T shredded parmesan cheese, divided
3 oz whole wheat penne
3 oz penne
Black pepper (to taste)
Directions:
1. Preheat your oven to 400°, and bake turkey bacon in the oven for about 7-10 minutes on each side, until brown.

2. Place a large pot of water to boil for the pasta and cook the pasta to al dente (~10 min); be sure to salt the water before you drop in the pasta. .

3. While the pasta is cooking, chop the turkey into bite size pieces, and beat the eggs with ¼ c parmesan and a few sprinkles of black pepper.

4. Drain the pasta, reserving about 1c of the starchy cooking water.

5. Return the pasta to the pot, and stir in the egg mixture and the chopped bacon. The heat of the pasta should cook the egg. Add spoonfuls of the cooking water to help the egg mixture and bacon stick to the pasta (if you don't use the whole cup, that is okay). If the egg is not cooking, feel free to put the burner on low so you don’t get salmonella, which would totally suck.

6. Stir in the remaining parmesan an add black pepper to taste (I say bring it on!!)

7. Enjoy with a green salad and a nice glass of wine (optional of course)