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Linguine Al la Carbonara

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Submitted by Cyndejeen

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

4 4
LARGE LARGE EGGS
¼ 59
¼ 59
CUP ML MARGARINE
½ 226.8
POUND G BACON
cut up
12 346.8
OUNCES ML/G PASTA, LINGUINE
1 237
¼ 59
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 951 51% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 316mg 105%
Sodium 1929mg 80%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 11%
Sugars g
Protein 97g
Vitamin A 28% Vitamin C 8%
Calcium 35% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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