Ingredients:
16 ounces Country Pasta Egg Pasta, uncooked
6 oz. turkey bacon, finely chopped
3 cloves garlic, minced
2/3 cup dry white wine
1-cup egg substitute, or pasteurized egg
1/3 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Directions:
Prepare pasta according to package directions. While the pasta is cooking, saute the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half. Pour the mixture into a large serving bowl and let cool for 5 minutes. Mix the egg substitute and the parsley with the bacon,garlic and wine reduction. When pasta is al dente, drain well and add hot pasta immediately to the bacon mixture.  Add Parmesan cheese and toss, working quickly. Season with salt and freshly ground pepper to taste and serve.
Serves 4

Ingredients:

8 oz. Country Pasta Egg Pasta, uncooked
8 oz. Fresh asparagus, cut into two-inch pieces
½ cup butter (one stick)
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ tsp. garlic powder
¼ tsp. ground black pepper
â…› tsp. cayenne pepper (more or less to taste)
8 oz. cooked, diced ham

Directions:

Cook pasta according to package directions. Add asparagus to boiling water in last five minutes of cooking. Drain. Put onto a serving platter.

While the pasta is cooking, melt the butter into the cream in a medium saucepan over medium-high heat. When it begins to boil, add the Parmesan cheese and spices. Stir continuously until mixture thickens. Add the diced ham and cook, stirring an additional three to five minutes or until heated through.

Pour the sauce over the pasta and asparagus. Toss and serve.

Adapted from Real Simple’s Pasta Carbonara
http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-carbonara-10000001132606/index.html

Craving pasta and bacon (who doesn’t?) but looking for something to fill your veggie quota as well?  Then try this fresh, but hearty carbonara recipe…filled with all of the above!

Ingredients:

1 pound of spaghetti or linguine (Use Country Pasta for the hearty version!)
6 strips of bacon, cooked and chopped
4 egg yolks
1 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup  fresh Italian parsley, chopped
2-3 shallots, diced
1 cup asparagus, chopped
1 cup mushrooms of your choice, chopped (we used white mushrooms)
Extra Parmesan for garnish

Directions:

Fry bacon in a large skillet over medium heat.  Transfer to a paper towel and save the drippings, you’ll need them later.  We find that it’s easier to chop bacon after it’s cooked, but you can chop it before as well, your choice.

While the bacon is frying, chop all of your veggies and prep your eggs, Parmesan, salt, pepper, and parsley.  Boil water for pasta.

While your pasta is cooking, sauté the mushrooms, asparagus, and shallots in a bit of bacon grease, about 5 minutes or until all veggies are to the bite you prefer.   Set aside.

Drain pasta and set aside.  In a large mixing bowl, whisk the egg yolks.  Continue whisking and add 2 tablespoons of the bacon drippings.  Working quickly while your pasta is hot, add the drained pasta and Parmesan to the yolk mixture.  Toss with tongs to mix thoroughly. 

Add your sautéed veggies, bacon, and parsley, continuing to toss until mixed well.  Garnish with extra Parmesan and a sprig of parsley if desired.

Serve immediately.

NOTE: The heat of the pasta cooks the eggs, but not thoroughly.  It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish.  You may also use 1/2 cup of egg substitute or pasteurized egg if you prefer.

Serves 4, about 30 minutes to make.

Enjoy, and please let us know in the comments what you thought of this dish!

Ingredients:
12 baby artichokes or one 9-oz. pkg. frozen artichoke hearts, thawed and quartered
4 oz. Country Pasta Egg Pasta, uncooked
3 medium leeks, sliced to equal about 1-cup
2 cloves garlic, minced
2 Tbsp. olive oil
1 cup shelled peas (about ¾ pound in the pod) or frozen peas
¾ cup chicken broth or vegetable broth
½ cup coarsely snipped fresh Italian parsley
2 Tbsp. coarsely snipped fresh mint
Thin slices of Parmesan cheese *(use a vegetable peeler to create thin slices)

Directions:
If using baby artichokes, remove outer leaves until you reach the leaves that are pale green or yellow on the bottom half. Cut darker green portion of leaves off top half of artichoke, and discard. Cut off stem and trim any remaining green from base of artichoke. Quarter artichokes. Remove purple or pink leaves, if any, from inside. Meanwhile, cook the pasta according to package directions or until tender but still firm. Drain; keep warm.

In a large skillet cook and stir quartered artichokes or artichoke hearts with leeks and garlic in hot oil over medium-high heat for 5 minutes. Add peas and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until artichokes are tender.

Add artichoke mixture, parsley, and mint to pasta; toss gently to mix. Top with Parmesan cheese. Serves 4 –Better Homes and Gardens, Jeanne Ambrose