Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light September 2000

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

348 calories; calories from fat 28%; fat 10.8g; saturated fat 4.3g; mono fat 3.8g; poly fat 1.2g; protein 17g; carbohydrates 43.6g; fiber 1.4g; cholesterol 123mg; iron 2.8mg; sodium 333mg; calcium 167mg.
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