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.

Yield: 5 servings (serving size: 1 cup pasta mixture and about 1 1/2 teaspoons cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.
  2. 2. Cook pasta according to package directions, omitting salt and fat.
  3. 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. 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.
  5. 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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