The Nutcracker’s Pasta Carbonara

Pasta Carbonara
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  • Ingredients
    2 large EGGS
    2 large EGG YOLKS
    1 lb. linguine
    6 slices thick-cut bacon, cut into ¼ inch strips
    1 large shallot, finely chopped
    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: 132

    Total fat: 14 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 140 mg
    Sodium: 778 mg
    Carbohydrates: 58 g
    Fiber: 3g
    Sugar: 3 g
    Protein: 18 g
    Vitamin A: 77 mcg
    Vitamin D: 1 mcg
    Folate: 162 mcg
    Choline: 97 mg
    Calcium: 101 mg
    Iron: 3 mg
    Potassium: 92 mg

    This recipe is an excellent source of protein and folate, and a good source of choline


  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 Tbsp. 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