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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil pasta in salted water. | 2. Meanwhile render diced bacon. Shortly before it's completely rendered, add chopped onion and garlic slices. Cook until the onion is soft and add cream, pepper flakes, and nutmeg. | 3. When the pasta is cooked, transfer the pasta with a slotted spoon or large sieve directly from the pasta pot to the pan with the bacon. Do not drain the pasta first; you want some of the pasta water in the dish. Add the peas to the hot pasta water to blanch. | 4. Turn off the fire under the pasta and bacon mixture and add the eggs, stirring to thoroughly coat each pasta tube with the egg. Take care not to allow the egg yolks to scramble at the bottom of the pan. Transfer the peas with the slotted spoon or sieve from the pasta water to the pan along with the black pepper and parmesan. Continue to stir. Add pasta water if it appears too dry. Stir until every pasta tube is well coated with the sauce. | 5. Serve with freshly grated parmesan and some sliced green onion on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	8	ounces		845.88	170.2476	29.7312	3.4428
slab bacon	1/2	cup	diced	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	1		sliced	-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
egg yolk	2			109.48	1.2206	5.3924	9.0236
green pea	1	cup		117.45	20.9525	7.859	0.58
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.