The Nutcracker’s Pasta Carbonara
1 lb. linguine 6 slices thick-cut bacon, cut into ¼ inch strips 1 large shallot, finely chopped 2 large EGGS 2 large EGG YOLKS 1/2 tsp. salt 1/2 tsp. freshly ground pepper 2/3 cup freshly grated Pecorino cheese, plus extra for serving 1 tbsp. extra-virgin olive oil 2/3 cup flat leaf parsley leaves
Yields: 6 servings
- Nutritional Information
Per serving: 1/6 of recipe
Total fat: 15 g
Saturated fat: 6.5 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 150 mg
Sodium: 650 mg
Carbohydrates: 59 g
Dietary fiber: 3.3 g
Protein: 23 g
Sugar: 3.3 g
Vitamin A: 76 mcg
Vitamin D: 1 mcg
Folate: 164 mcg
Calcium: 298 mg
Iron: 3.45 mg
Choline: 98 mg
Potassium: 113 mg
This recipe is an excellent source of calcium and protein.
COOK linguine according to package directions.
Meanwhile, FRY bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. TRANSFER bacon with slotted spoon to a paper towel covered plate; DRAIN all but 1 tablespoon of the drippings. ADD shallot to skillet and COOK, stirring, until softened, about 2 minutes.
WHISK eggs, egg yolks, Pecorino, salt and pepper in medium bowl – set aside.
DRAIN pasta, reserving 1 cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.
REMOVE pan from heat. ADD egg mixture, tossing constantly. Gradually add enough of reserved cooking liquid, TOSSING, until sauce is creamy.
SPRINKLE with parsley and extra Pecorino cheese, if desired. Serve at once.
Parmesan cheese can be used in place of Pecorino.