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Spaghetti Carbonara with Tomatoes Recipe

This spaghetti carbonara with tomatoes recipe offers a new take on a traditional Italian recipe. Recipe courtesy Serena & Deanna of Teaspoon of Spice.

Servings: 4

Active time: 15 minutes

Total time:

Ingredients

  • 12 oz whole grain spaghetti or linguine
  • 4 slices center-cut bacon
  • 1 clove garlic, minced
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c grated Parmesan or Romano cheese
  • 1/2 tsp black pepper
  • 2 c chopped grape or cherry tomatoes
  • 1/4 c chopped Italian flat leaf parsley

Preparation

  1. In large pot of boiling salted water, cook spaghetti al dente, according to package directions.
  2. While pasta is cooking, heat large sauté pan over medium heat. Add bacon and cook until crisp. Remove from pan and mince.
  3. Remove all but about 1 tablespoon of bacon grease and return pan to medium heat. Add garlic and sauté for about 30 seconds and mix in bacon. Turn off heat.
  4. Beat eggs and egg yolk together in small bowl.
  5. Remove pasta from pot with tongs and transfer to pan with garlic and bacon. Add in beaten eggs, cheese, and black pepper. Mix thoroughly until egg mixture coats the pasta.
  6. Mix in tomatoes and parsley. Serve immediately with extra grated cheese, if desired.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 450
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 160mg (53% DV)
Sodium 400mg (17% DV)
Total
Carbohydrate
66g (22% DV)
Dietary Fiber 11g (44% DV)
Sugars 4g
Protein 25g
Vitamin A 25%
Vitamin C 25%
Calcium 20%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.