ZENB Elbows Carbonara with Poached Egg

This rich dish of crunchy bacon, carbonara sauce and cheese will be such an easy way to satisfy your pasta craving. Using ZENB Elbows Pasta, you can create a simple yet decadent dish topped with a beautiful poached egg. This recipe is a good source of protein and a good source of fiber. It can be from ingredient to table in less than 30 minutes!

• 1 box (12 ounces) ZENB Elbows Pasta made with 100% Yellow Peas, uncooked
• 4 slices lower sodium bacon, finely chopped
• 1 clove garlic, thinly sliced
• 1/2 cup grated Parmigiano Reggiano cheese, divided
• 1 egg yolk
• 1 teaspoon coarsely ground black pepper, plus additional for serving
• 4 poached eggs
• 1 tablespoon finely chopped Italian parsley

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water. Drain; keep warm.

2.

Meanwhile, cook bacon 7-8 minutes in large skillet on medium-high heat until crisp. Add garlic; cook 1-2 minutes until golden. Drain all but 1 tablespoon drippings from skillet; add hot pasta. Toss 1-2 minutes until heated through. Remove pan from heat.

3.

Combine reserved pasta water, cheese, egg yolk and pepper; stir into pasta. Mix gently until smooth sauce forms and pasta is evenly coated. Top with poached egg, parsley and additional black pepper before serving.