Day 3, Week 2

Who doesn't like pasta! This is a take on the classic carbonara but with a little twist. The mushrooms bring an earthy taste to the pasta while the sundried tomatoes are little tangy sweet bursts of flavor. I prefer using sundried tomatoes

in oil (jarred) because I find the flavors more intense and the texture much more pleasant. But if you are on a tight budget, you can buy the regular ones in a plastic container and let them soak in hot water for a good hour and the result will be successful too.

Penne alla carbonara with mushrooms, pancetta, & sundried tomatoes

(serves 4)

Ingredients

+ 1lb penne (dry)

+ 1 cup parmesan cheese or romano cheese

+ 1/2 cup pancetta, cut in small cubes, or 8 slices of bacon sliced into small strip

- leftover feta cheese

- 2 shallots, finely chopped

- 2 tbsp fresh thyme, finely chopped

+ 8 to 10 sundried tomatoes, finely chopped

+ 1 pint white button mushrooms, about 10- 15 (or other mushrooms except shiitake)

- 2 garlic cloves, finely chopped

+ 4 large eggs, separated (buy a dozen, we will need some for tomorrow's recipe)

- 4 tbsp extra virgin olive oil

- 1/2 tsp red pepper flakes *optional*

- salt & pepper

Directions:

Bring a large pot with salted water to boil.

Reserve the egg whites aside in a bowl.

In a large pan over med/high heat, add 4 tbsp olive oil, garlic, red pepper flakes *optional*,

thyme & shallots. Cook for 1-2 minutes (until fragrant), then add pancetta/bacon and cook for 2 minutes. Add sundried tomatoes, cook for a minute and add the mushrooms. Cook for another 2 to 3 minutes.

When the pasta is ready, drain (do not rinse under water) and add it to the pan. Make sure there is enough space in the pan to stir the pasta around. Add egg whites and cheese & keep stirring until smooth. Add feta cheese, season with salt & pepper, stir once more and serve.

You should have potatoes, romano/parmesan cheese, sundried tomatoes, eggs, chicken stock, thyme, & garlic left for the week.