High Protein, High Fiber Fettuccine Carbonara

While I was waiting for these bean-based pastas to arrive, I contemplated what exactly I was going to do with them. Of course, I could easily use them replace my staple pasta dishes, but I wanted to make something that I don’t often have because I don’t make it at home frequently nor do I really order it out. Alas, high-protein, high-fiber fettuccine carbonara. You are going to get some protein from the ricotta cheese (in place of heavy cream) and the prosciutto, but your protein- and fiber-packed punch is going to come from this edamame-based fettuccine (the only ingredient in this pasta)!

Ingredients

• 1- 8oz box edamame fettuccine (I used The Only Bean brand)

• 1- 15oz container of part-skim ricotta cheese

• 1/2 cup grated Pecorino Romano cheese

• 1 can no-added-salt sweet peas

• 1 large shallot

• 4oz diced Prosciutto (can substitute with pancetta, speck, bacon)

Instructions

1. Bring a pot of water to a boil.

2. While the water is coming to a boil, dice up 1 large shallot; Sautee in a saucepan.

3. Add 4oz of diced Prosciutto.

4. When the Prosciutto cooks down and releases some fat into the pan, add 1- 15oz container of part-skim ricotta cheese. Stir into the saucepan and heat.

5. Add 1 can of sweet peas & 1/2 cup grated cheese; stir together.

6. At this point, the water should be boiled. Cook your edamame pasta according to package instructions, which should be just a couple of minutes.

7. Before you strain the pasta, take a ladle-full of the pasta water and add to your sauce.

8. Toss the pasta into the sauce, serve & enjoy!