The Nutcracker’s Pasta Carbonara
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
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
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
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 Tbsp. 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