Ingredients
large EGGS |
2
|
large EGG YOLKS |
2
|
linguine |
1 lb.
|
slices thick-cut bacon, cut into ¼ inch strips |
6
|
large shallot, finely chopped |
1
|
salt |
1/2 tsp.
|
freshly ground pepper |
1/2 tsp.
|
freshly grated Pecorino cheese, plus extra for serving |
2/3 cup
|
extra virgin olive oil |
1 Tbsp.
|
flat leaf parsley leaves |
2/3 cup
|
Directions
- COOK linguine according to package directions.
- Meanwhile, FRY bacon in large skillet over medium heat, turning occasionally, until crisp, about 5 minutes. TRANSFER bacon with slotted spoon to a paper towel-covered plate; DRAIN all but 1 Tbsp. of the drippings. ADD shallot to skillet and COOK, stirring until softened, about 2 minutes.
- WHISK eggs, egg yolks, Pecorino, salt and pepper in medium bowl; SET aside.
- DRAIN pasta, reserving 1 cup cooking liquid. ADD pasta, bacon and oil to skillet mixture; TOSS to coat.
- REMOVE pan from heat. ADD egg mixture, tossing constantly. Gradually ADD enough of reserved cooking liquid, tossing until sauce is creamy.
- SPRINKLE with parsley and extra Pecorino cheese if desired. SERVE at once.
Insider Tips
Per Serving: 1/6 of Recipe
Calories |
132
|
Total fat |
14 g
|
Saturated fat |
5 g
|
Polyunsaturated fat |
1 g
|
Monounsaturated fat |
3 g
|
Cholesterol |
140 mg
|
Sodium |
778 mg
|
Carbohydrates |
58 g
|
Fiber |
3 g
|
Sugar |
3 g
|
Protein |
18 g
|
Vitamin A |
77 mcg
|
Vitamin D: |
1 mcg
|
Folate |
162 mcg
|
Choline |
97 mg
|
Calcium |
101 mg
|
Iron |
3 mg
|
Potassium |
92 mg
|
Nutritional Info
- Parmesan cheese can be used in place of Pecorino
- This recipe is an excellent source of protein and folate, and a good source of choline