This is a traditional Italian recipe named for Pasta as the Coalminer's Wife makes it. My friend Cristina from Roma taught me to make this dish, and this is my take.
Put up a large pot of water to boil. Cook the pasta 8 minutes, until al dente. While the pasta is cooking, render the bacon in a large skillet. When the bacon is crispy, turn off the heat and add the garlic for about one minute just until soft. Remove bacon and garlic from heat. In a large bowl, whisk together egg and parmesan cheese. When pasta is cooked, ladle off a bit of pasta water to temper the egg. Drain pasta and add pasta to bacon skillet. Coat pasta in bacon and garlic. Temper the egg with up to 1/4 C pasta water, whisking quickly so the egg does not scramble. Add pasta to egg sauce, mixing quickly. Add parsley,salt and pepper to taste. Serve in large bowls with parmesan cheese.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 998 | ||
Calories from Fat: 425 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.3g | 63 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 1091.6mg | 336 % | |
Sodium 812mg | 28 % | |
Potassium 686.3mg | 18 % | |
Total Carbohydrate 87.3g | 26 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 83.6g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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