Farfalle Carbonara

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Farfalle CarbonaraRecipe
Randy Mayor
4 servings (serving size: 1 cup)


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2 tablespoons water
2 garlic cloves, minced
4 quarts water
3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta
2 large eggs, lightly beaten
1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese
4 bacon slices, cooked and crumbled


Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat.

Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately.

Created date

September 2000

Nutritional Information

Calories 348
Caloriesfromfat 28 %
Fat 10.8 g
Satfat 4.3 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 17 g
Carbohydrate 43.6 g
Fiber 1.4 g
Cholesterol 123 mg
Iron 2.8 mg
Sodium 333 mg
Calcium 167 mg