Randy Mayor Photo by: Randy Mayor

Farfalle Carbonara

Cooking Light SEPTEMBER 2000

  • Yield: 4 servings (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 28%
  • Fat: 10.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 17g
  • Carbohydrate: 43.6g
  • Fiber: 1.4g
  • Cholesterol: 123mg
  • Iron: 2.8mg
  • Sodium: 333mg
  • Calcium: 167mg

Go to Full Version of

Farfalle Carbonara Recipe