The Nutcracker’s Pasta Carbonara

Pasta Carbonara
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  • Ingredients
    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

    Calories: 480

    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.


  1. COOK linguine according to package directions.

  2. 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.

  3. WHISK eggs, egg yolks, Pecorino, salt and pepper in medium bowl – set aside.

  4. DRAIN pasta, reserving 1 cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.

  5. REMOVE pan from heat. ADD egg mixture, tossing constantly. Gradually add enough of reserved cooking liquid, TOSSING, until sauce is creamy.

  6. SPRINKLE with parsley and extra Pecorino cheese, if desired. Serve at once.

Insider Info

Parmesan cheese can be used in place of Pecorino.