Pasta Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 3 1tspTurkey Bacon 4 slicesOnions, raw, 0.5 cup, chopped Garlic, 0.5 clove Cooking Wine - white, 2 tbsp Cheese (parmesean), 4 tbsp Parsely, raw 1 Tablespoon, 1 tbsp Egg white, fresh, 2 large Great Value Rigatoni Pasta, 3 cup
1. In a large pot of boiling water, cook pasta until al dente. Drain well. Toss with 1 tablespoon of oil. Set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve bacon grease; add the rest of the olive oil and heat in reused large skillet. Add onion, cook until translucent; add garlic, cook 1 minute more. Add wine, cook 1 more minute.
3.Return bacon to pan; add cooked pasta. Toss to coat and heat through. Add more olive oil if necessary. Add beaten eggs and continue to cook/heat, tossing constantly intil eggs are barely set. Quickly add Parmesan cheese and toss again. Add salt and pepper.
4. Serve immediately with chopped parsely sprinkled on top and extra cheese
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MENSCOE.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve bacon grease; add the rest of the olive oil and heat in reused large skillet. Add onion, cook until translucent; add garlic, cook 1 minute more. Add wine, cook 1 more minute.
3.Return bacon to pan; add cooked pasta. Toss to coat and heat through. Add more olive oil if necessary. Add beaten eggs and continue to cook/heat, tossing constantly intil eggs are barely set. Quickly add Parmesan cheese and toss again. Add salt and pepper.
4. Serve immediately with chopped parsely sprinkled on top and extra cheese
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MENSCOE.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 7.7 g
- Cholesterol: 10.0 mg
- Sodium: 211.2 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 1.9 g
- Protein: 11.5 g
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