Pasta alla Carbonara

Oxmoor House
Prep: 5 minutes; Cook: 23 minutes

You'll fall in love with the smoky flavor of bacon combined with sharp Parmesan cheese and garlic--all tossed with pasta and thickened with egg. Make this classic pasta dish kid-friendly by omitting the crushed red pepper.

5 servings (serving size: 1 cup pasta mixture and about 1 1/2 teaspoons cheese)


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1/2 cup grated Parmesan cheese, divided
1/3 cup plus 2 tablespoons 1% low-fat milk
1/4 cup egg substitute
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces uncooked linguine
6 center-cut bacon slices
1 cup chopped onion (1 small)
3 garlic cloves, minced


1. Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.

2. Cook pasta according to package directions, omitting salt and fat.

3. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion and garlic to drippings in pan; sauté 5 minutes or until tender.

4. Drain pasta; return to pan. Add egg mixture, bacon, and onion mixture to hot pasta; toss gently to coat. Place over low heat, and cook 1 minute. Spoon pasta into individual bowls, and sprinkle with remaining Parmesan cheese. Serve immediately.

Carbonara (kar-boh-NAH-rah) literally translates as the "charcoal maker's wife." Word has it that the charcoal sellers from Abruzzo introduced this dish to the city of Rome.

Created date

October 2009

Nutritional Information

Calories 281
Fat 7.6 g
Satfat 3.4 g
Protein 14.1 g
Carbohydrate 39.5 g
Fiber 2 g
Cholesterol 17 mg
Iron 2 mg
Sodium 550 mg
Calcium 140 mg