Yummy Pasta Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Bacon, Back, Lean (UK), 140 g Egg, fresh, 3 medium Parmesan Cheese, grated, .25 cup Parsley, dried, 1 tbsp Salt, 1 tbsp Pepper, black, 3 tbsp Olive Oil, 2 tbsp Onions, raw, 1 medium Mushrooms, fresh, 3 large Pasta, cooked, 454 grams
MELT the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce.
AS soon as the butter is melted, add the diced bacon and cook till crisp and light brown.
AT the same time bring a large pot of salted water to a rolling boil.
ADD the pasta and stir to separate with a wooden spoon or fork. Cook till done.
MEANWHILE, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a ¼ tsp of nutmeg or more to taste.
ADD 1 T parsley to mixture and stir.
WHEN pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.
TURN the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.)
SPRINKLE with the remaining parsley.
REMOVE pan from heat, and serve immediately onto pre-warmed plates.
PASS extra grated cheese at table if you wish.
HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIE_MC99.
AS soon as the butter is melted, add the diced bacon and cook till crisp and light brown.
AT the same time bring a large pot of salted water to a rolling boil.
ADD the pasta and stir to separate with a wooden spoon or fork. Cook till done.
MEANWHILE, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a ¼ tsp of nutmeg or more to taste.
ADD 1 T parsley to mixture and stir.
WHEN pasta is done, drain (reserve a few tablespoons of the cooking liquid) and add to the pan with the oil, butter and bacon mixture.
TURN the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.)
SPRINKLE with the remaining parsley.
REMOVE pan from heat, and serve immediately onto pre-warmed plates.
PASS extra grated cheese at table if you wish.
HINT: if mixture is too dry add a little of the pasta water at a time, stirring as you do so.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIE_MC99.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 17.6 g
- Cholesterol: 182.6 mg
- Sodium: 2,264.0 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.3 g
- Protein: 23.4 g
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