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Ingredients
- 8 ounce Dry spinach fettucine
- 2 Tbsp. Extra virgin olive oil
- 2 ounce Finely-minced bacon
- 1 x Garlic clove chopped
- 2 lrg Large eggs lightly beaten
- 1/2 c. Grated sharp white cheddar cheese Salt to taste Freshly-grnd black pepper to taste
Directions
- Bring a large pot of salted water to a boil, add in pasta and cook for 8 to 10 min or possibly till "al dente." Meanwhile, heat extra virgin olive oil in skillet. Add in bacon and saute/fry for about 5 min or possibly till it has rendered its fat and bits are crisp. Add in garlic and saute/fry for few seconds. Remove skillet from over the heat, and set aside till pasta is done.
- Whisk Large eggs and cheese together and season to taste with salt and pepper. When pasta is done, drain well and return to pot, off heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta continuously with a long wooden pasta fork, slowly pour in the egg mix. Continue to stir, over low heat, till the Large eggs thicken into a sauce. Remove from the heat immediately or possibly Large eggs will curdle. (If you are concerned Large eggs are not cooked sufficient, continue to cook till they form soft curds; it will not look pretty but it will taste delicious.)
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 2 servings | |
| Calories 322 | |
| Calories from Fat 279 | 87% |
| Total Fat 31.17g | 39% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 306mg | 13% |
| Potassium 130mg | 4% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 9.57g | 15% |
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