Pasta alla Carbonara
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.
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- Calories: 281
- Fat: 7.6g
- Saturated fat: 3.4g
- Protein: 14.1g
- Carbohydrate: 39.5g
- Fiber: 2g
- Cholesterol: 17mg
- Iron: 2mg
- Sodium: 550mg
- Calcium: 140mg
- 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.
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