Linguine Al la Carbonara
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ¼ | cup |
heavy whipping cream
|
|
| ¼ | cup |
margarine
|
|
| ½ | pound |
bacon
cut up |
|
| 12 | ounces |
pasta, linguine
|
|
| 1 | cup |
Parmesan cheese
|
|
| ¼ | cup |
parsley leaves
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 59 | ml |
heavy whipping cream
|
|
| 59 | ml |
margarine
|
|
| 226.8 | g |
bacon
cut up |
|
| 346.8 | ml/g |
pasta, linguine
|
|
| 237 | ml |
Parmesan cheese
|
|
| 59 | ml |
parsley leaves
|
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Let eggs, cream and butter stand at room temperature 2 to 3 hours.
Cook bacon til brown and crisp.
Drain.
Beat eggs and cream until blended.
Toss cooked pasta with margarine.
Pour eggs and cream over pasta and toss.
Add bacon, cheese, parsley and epper.
Serve immediately.
NOTE: I use eggbeaters in this recipe - rather than tempting fate by using raw eggs.
