Pasta Carbonara
- Number of Servings: 4
Ingredients
2 large eggs2/3 cup parmesan cheese3/4 lb whole wheat spaghetti1 bunch asparagus 2in long2 tbs evoo5 slices bacon3 cloves garlic1/4 cup dry white winesalt and peper
serves 4
1.- In a large bowl, beat togheter the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the evoo over medium heat. Add the bacon and cook until crisp; stir in the garlic. Add the wine and cook until slightly reduced, about 1min. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user MOM2MTT.
1.- In a large bowl, beat togheter the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the evoo over medium heat. Add the bacon and cook until crisp; stir in the garlic. Add the wine and cook until slightly reduced, about 1min. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user MOM2MTT.
Nutritional Info Amount Per Serving
- Calories: 430.4
- Total Fat: 19.7 g
- Cholesterol: 127.8 mg
- Sodium: 513.6 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 7.8 g
- Protein: 22.5 g
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