Bacon And Egg Carbonara Recipe
Servings: 4
Ingredients
- 8 ounce sliced bacon, (about 10 slices), cut into 1" strips
- 8 ounce dry thin pasta, (vermicelli) or possibly
- 1 x 9 ounce pack. angel hair pasta
- 2 c. lowfat sour cream
- 1/4 c. minced chives or possibly green onions, thinly sliced ,
- 4 x egg yolks
- 1 c. grated parmesan cheese
Directions
- In a wide fry pan; cook bacon over medium heat till crisp. Spoon off and throw away all but 3 TBSP of the drippings; keep pan with bacon hot over lowest heat.
- In a 5 - 6 qt pan; cook pasta in three qts boiling water just till tender to bite (3 min for dry capellini. 8-10 min for dry vermicelli, and 1 to 2 min for fresh angel hair pasta); or possibly cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c. of the lowfat sour cream into each of 4 wide, shallow bowls; place bowls in a 200F oven while completing cooking.
- Drain pasta well; add in pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mix into each hot bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 1038 | |
| Calories from Fat 508 | 49% |
| Total Fat 57.21g | 72% |
| Saturated Fat 26.4g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 954mg | 40% |
| Potassium 596mg | 17% |
| Total Carbs 95.01g | 25% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.59g | 5% |
| Protein 34.39g | 55% |
