Pasta Carbonara

8 oz whole wheat spaghetti or sundried tomato spaghetti 
(or a combination)
2 cups frozen pe  as
4 slices bacon (turkey or chicken)
1 medium onion diced
1 jar of alfredo sauce
parmesan cheese
fresh parsley 

Cut bacon into small pieces and cook.  Drain, add onion, diced small.  
Cook until translucent. Cook pasta according to directions.  
Add peas last 2 minutes.  Drain, reserving 1 cup of pasta water.
Add pasta water to onion.  Bring to a boil.  
Stir in alfredo sauce, pasta and peas. Add bacon.  
Top with parmesan cheese and finely chopped parsley.  

Submitted by:
Irene Mersereau, 
Dietary Planner, 
North London Children’s Centre