Pesto Carbonara
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
cut in 1/4inch slices |
|
| ¼ | cup |
basil
fresh |
*
|
| 5 | cloves |
garlic
|
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
Parmesan cheese
grated, (freshly grated) |
|
| 1 | pound |
vermicelli pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
cut in 1/4inch slices |
|
| 59 | ml |
basil
fresh |
*
|
| 5 | cloves |
garlic
|
|
| 118 | ml |
light cream (half&half)
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
Parmesan cheese
grated, (freshly grated) |
|
| 453.6 | g |
vermicelli pasta
|
|
Directions
In a skillet, fry bacon until lightly brown; drain and set aside.
Put basil and garlic into a food processor or blender; process or blend until finely minced.
In a large bowl, mix the half and half with the eggs; add bacon, basil mixture, and cheese.
Cook pasta according to package directions.
Drain; immediately add to egg mixture.
Cover and let stand for 2 to 3 minutes. Uncover and toss to coat pasta with sauce.
Serve immediately.
