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Quick Fettuccine Carbonara

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Submitted by bfamil

This succulent and tantalizing dish is perfect to make when you don’t have a lot of time to prepare dinner.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G BACON
thick-sliced, diced
1 453.6
3 3
LARGE LARGE EGGS
79
CUP ML PARSLEY LEAVES
fresh, chopped
1 15
TABLESPOON ML ITALIAN SEASONING
dried *
1 237
CUP ML PARMESAN CHEESE
grated
1 1
X X BLACK PEPPER
freshly ground *

Directions

Sauté the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.

Cook fettuccini noodles according to package instruction until firm and tender. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.

When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. Sprinkle the bacon, italian seasoning and parsley on, and serve immediately.

Top with lots of freshly grated parmesan cheese and freshly ground black pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 1198 45% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 305mg 102%
Sodium 3066mg 128%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 15%
Sugars g
Protein 143g
Vitamin A 15% Vitamin C 11%
Calcium 34% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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