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This recipe for PASTA ALLA CARBONARA, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


2 oz. dry whole wheat pasta
1 large egg
¼ cup grated pecorino Romano cheese
2 slices turkey bacon
¼ tsp. ground black pepper

***add veggies & meat of your choice to make it fun**

1. Cook pasta according to package directions, straining from pot with 1 minute
of cook time left; reserve ¼ cup of cooking water. Set pasta and water aside
2. Lightly beat egg and cheese in a medium bowl; set aside.
3. Heat large nonstick skillet over medium-high heat; add bacon and cook for
3 to 4 minutes per side. Transfer to a plate lined with paper towels; when
cool enough to handle, crumble or chop bacon. Set aside.
4. Add pasta and reserved cooking water to skillet; sprinkle with pepper.
5. Bring to a simmer; cook for 4 minutes, or until most of the water is
absorbed. Remove from heat; pour egg mixture over pasta, stirring
constantly, until a creamy sauce thickens. (If sauce doesn’t thicken
completely from residual heat, place over very low heat, stirring constantly
until thick. Make sure to have serving bowls ready to transfer pasta quickly
before egg scrambles.)
6. Immediately divide pasta evenly between two bowls; top with crumbled
bacon and enjoy!

Personal Notes:
Personal Notes:
SERVING = Approx. 1/2c each
Containers: 1Y, 1/2R, 1/2B

NUTRITIONAL INFORMATION (per serving): Calories: 246 Total Fat: 9 g Saturated Fat: 4 g Cholesterol: 148 mg
Sodium: 475 mg Carbohydrates: 20 g Fiber: 1 g Sugars: 3 g Protein: 19 g




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