- Cook fettuccine according to package directions, adding peas during last 1 minute of cooking.
- Meanwhile, cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon and drain on paper towels; pour off all but 2 Tbsp. drippings.
- Add wine and garlic to pan. Reduce heat to medium-low; cook until slightly reduced and thickened, about 2 minutes.
- Add soymilk, soy sauce and nutmeg; cook, stirring occasionally, just until sauce is hot (do not boil).
- Remove 1/2 cup sauce and whisk into eggs. Pour egg mixture into pan; cook and stir until sauce is well blended. Remove from heat. Cover pan to keep sauce warm.
- Drain fettuccine and peas and return to pot. Add sauce and bacon; cook and stir over low heat until heated through and pasta is evenly coated with sauce.
- Serve immediately.
Fettuccine Carbonara
ingredients
3/4 pound fettuccine
1 cup frozen peas
1/2 pound bacon, chopped
1/4 cup dry white wine
2 cloves garlic, pressed
2 cups Pearl Unsweetened Organic Soymilk
1 tablespoon Kikkoman Soy Sauce
Pinch ground nutmeg
2 eggs, beaten
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
