Pasta alla Carbonara

Prep: 5 minutes; Cook: 23 minutesYou'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.

By Gretchen Brown
Recipe by Oxmoor House June 2006

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Recipe Summary test

Yield:
5 servings (serving size: 1 cup pasta mixture and about 1 1/2 teaspoons cheese)
Nutrition Info
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Ingredients

Directions

  • Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.

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  • Cook pasta according to package directions, omitting salt and fat.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:
281 calories; fat 7.6g; saturated fat 3.4g; protein 14.1g; carbohydrates 39.5g; fiber 2g; cholesterol 17mg; iron 2mg; sodium 550mg; calcium 140mg.
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