This delicious, quick and
easy entree is a breeze to prepare after a busy day!
Pasta
alla Carbonara
- 4 large eggs
- 1/2 cup whipping or heavy
cream
- 2/3 cup freshly grated
Parmesan cheese
- 1/3 cup chopped fresh
flat-leaf parsley
- 1/2 teaspoon kosher or
sea salt
- 1/4 teaspoon red pepper
flakes (optional)
- 1 pound bacon
- 1 medium white onion,
chopped
- 1/2 pound mushrooms, sliced
- 1 pound pasta, any style,
cooked according to package
- In medium bowl beat together
eggs, cream, cheese, parsley, salt and pepper flakes; set aside.
- In large skillet fry the
bacon until crisp. Remove bacon; crumble and set aside.
Reserve about 2 tablespoons
bacon grease.
- Add onion and cook
until softened. Add mushrooms
and cook for 2 to 3 minutes, return bacon to skillet.
- While stirring, add egg
mixture to skillet and heat just until the sauce begins to thicken, but do not allow it
to boil. Quickly remove from heat and add the hot cooked
pasta, tossing to combine. Serve immediately.
Makes 8 servings.
Cook's Note: Timing is
important for success. Make sure you toss the sauce with hot
pasta so the eggs will "finish cooking".
Nutritional Information
Per Serving (1/8 of recipe): 572.4 calories; 52% calories from
fat; 33.2g total fat; 160.4mg cholesterol; 744.2mg sodium; 380.7mg
potassium; 46.1g carbohydrates; 2.0g fiber; 1.5g sugar; 44.1g
net carbs; 21.2g protein.
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