RR Pasta Carbonara
- Number of Servings: 8
Ingredients
2 Tablespoons EVOO 3 slices bacon, chopped 5 tsp Garlic .5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1 large Egg, fresh, whole, raw 16 oz pasta (dry) 4 oz Parmigiano Reggiano Cheese, shredded or gratedSalt pepper to taste
Bring a large pot of water to boil for pasta.
Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add chopped bacon, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add broth and reduce heat to low. Whisk up eggs and season with salt and pepper.
Add pasta to salted boiling water and cook to al dente.
Add 1 full cup of starchy cooking water to eggs in a slow stream to temper them. Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it. Drain pasta and add to bacon and garlic, remove from heat and toss with eggs and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.
Serving Size: Makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THERONJR.
Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add chopped bacon, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add broth and reduce heat to low. Whisk up eggs and season with salt and pepper.
Add pasta to salted boiling water and cook to al dente.
Add 1 full cup of starchy cooking water to eggs in a slow stream to temper them. Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it. Drain pasta and add to bacon and garlic, remove from heat and toss with eggs and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.
Serving Size: Makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user THERONJR.
Nutritional Info Amount Per Serving
- Calories: 316.1
- Total Fat: 13.7 g
- Cholesterol: 41.7 mg
- Sodium: 197.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 6.0 g
- Protein: 13.0 g
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