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Farfalle Carbonara

Randy Mayor
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.