Pasta & Vegetable Carbonara
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bow-tie pasta (farfalle)
farfalle |
*
|
| 8 | slices |
bacon
|
|
| 1 | cup |
sweet red bell peppers
coarsely chopped |
|
| 9 | ounces |
broccoli, frozen
thawed, cut , do not drain, 1 package |
|
| 2 | teaspoons |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | cup |
light cream (half&half)
|
|
| ¼ | cup |
Parmesan cheese
fresh, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bow-tie pasta (farfalle)
farfalle |
*
|
| 8 | slices |
bacon
|
|
| 237 | ml |
sweet red bell peppers
coarsely chopped |
|
| 260.1 | ml/g |
broccoli, frozen
thawed, cut , do not drain, 1 package |
|
| 1E+1 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 177 | ml |
light cream (half&half)
|
|
| 59 | ml |
Parmesan cheese
fresh, grated |
|
Directions
Cook the pasta to the desired doneness as directed on the package.
Drain and keep warm.
Cook the bacon over medium heat, in a large skillet, until crisp.
Drain, reserving 1 Tb of the drippings in the skillet.
Crumble the bacon and set aside.
Add the bell pepper and broccoli to the drippings and cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently.
Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently.
In a small bowl, combine the flour, salt, pepper, and half and half, stirring until smooth.
Add to the mixture in the skillet and cook until the mixture is thickened, stirring constanjtly.
Stir in the Parmesan cheese.
