Lunch / Dinner
Bacon Carbonara
Carbonara lovers, rejoice! We’ve revamped this classic, creamy pasta dish by balancing out the cream, cheese and bacon with low-sodium chicken broth so you can enjoy it in all its glory.
Ingredients
Five-Minute Morning Prep
Dice bacon, mince garlic, and shred Parmesan; refrigerate.
Test Kitchen Tip
As the pasta is boiling, whisk three tablespoons of hot broth into the egg mixture. This will help raise the temperature of the eggs, preventing scrambling as you stir them into the pasta.
Instructions
Heat a large Dutch oven over medium heat. Add bacon; cook, stirring occasionally, until crisp, about 12 minutes. Remove bacon using a slotted spoon, and let drain on paper towels.
Add garlic to Dutch oven; cook until fragrant, about 30 seconds. Add broth and salt; cover, and bring to a boil. Add pasta; cover, and cook 7 minutes.
Whisk together eggs, Parmesan, and cream in a small bowl. Gradually stir egg mixture into pasta mixture; let simmer until thickened, about 2 minutes.
Stir in bacon, sage, and pepper. Garnish with sage, Parmesan, and pepper, if desired.