Linguine Carbonara

Linguine Carbonara

Danielle Occhiogrosso Daly

To add more zing to this five-ingredient dish, zest a lemon over the top. 

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Cal/Serv: 470

Yields: 4 servings

Prep Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

12 oz.

linguine

6 oz.

sliced bacon (cut into 1-inch pieces)

3

large egg yolks

1/2 c.

 freshly grated Parmesan

1/4 tsp.

salt

1/4 tsp.

pepper 

1/2 c.

chopped parsley

  1. Cook linguine. Reserve cooking water, then drain pasta. Cook bacon in large skillet on medium until crisp. Transfer to paper towel-lined plate. 
  2. Whisk together egg yolks, freshly grated Parmesan, and salt and pepper in large bowl. Gradually whisk in 1/4 cup reserved warm cooking water. Add hot pasta and toss to coat, adding more reserved water if pasta seems dry.
  3. Fold in chopped parsley and bacon. Serve with lots of cracked pepper and extra Parmesan if desired.

Nutritional Information (per serving): About 470 calories, 13.5 g fat (5 g saturated), 22 g protein, 555 mg sodium, 66 g carb, 3 g fiber

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