Pesto Carbonara
- 1/2 pound bacon, cut in 1/4-inch slices
- 1/4 cup fresh basil leaves
- 5 cloves garlic
- 1/2 cup half and half
- 2 eggs, beaten
- 1 cup freshly grated Parmesan cheese
- 1 pound vermicelli
Pesto Carbonara
Featured in the Honolulu Star-Advertiser on February 2, 2011.
Ingredients:
Directions:
- In a skillet, fry bacon until lightly brown; drain and set aside.
- Put basil and garlic into a food processor or blender; process or blend until finely minced.
- In a large bowl, mix the half and half with the eggs; add bacon, basil mixture, and cheese.
- Cook pasta according to package directions.
- Drain; immediately add to egg mixture.
- Cover and let stand for 2 to 3 minutes.
- Uncover and toss to coat pasta with sauce.
- Serve immediately.
Makes 4 to 6 servings.
Approximate Nutrient Analysis per serving (based on 4 servings):
680 calories, 22 g fat, 10 g saturated fat, 155 mg cholesterol, 800 mg sodium, 86 g carbohydrate, 4 g fiber, 4 g sugar, 34 g protein
Approximate Nutrient Analysis per serving (based on 6 small servings):
450 calories, 15 g fat, 6 g saturated fat, 105 mg cholesterol, 500 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g sugar, 23 g protein
