Yummy Pasta Carbonara
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Yummy Pasta Carbonara calories by ingredient
Introduction
This is a lovely version of pasta carbonarra This is a lovely version of pasta carbonarraNumber 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
Directions
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 ΒΌ 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 ΒΌ 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.