ZENB Elbows Carbonara with Poached Egg
SERVES 4
PREP TIME 15 minutes
COOK TIME 20 minutes
TOTAL TIME 35 minutes
NUTRITION FACTS
Serving Size: 317g
Servings: 4
Calories: 470
Amount per Serving* | % Daily Value | |
Total Fat | 14g | 18% |
Saturated Fat | 4.5g | 23% |
Trans Fat | 0g | |
Cholesterol | 250mg | 83% |
Sodium | 520mg | 23% |
Carbohydrates | 57g | 21% |
Dietary Fiber | 11g | 39% |
Total Sugar | 2g | |
Protein | 30g | |
Vitamin A | 15% | |
Vitamin D | 1mcg | 6% |
Calcium | 189mg | 15% |
Iron | 5mg | 30% |
Potassium | 783mg | 15% |
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!
INGREDIENTS
- 12 ounces ZENB Yellow Pea Elbows Pasta, 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.
Tasty Tips
Poaching Eggs: Bring 4 cups water and 2 tablespoons vinegar to a simmer in medium saucepan. Crack 1 egg into a small ramekin. Stir water in one direction to create a slight vortex in center of the pan. Slip egg into vortex; continue stirring until water returns to a simmer. Cook 2-3 minutes until egg whites have set into an oval around the yolk. Remove egg with slotted spoon; blot on paper towel. Repeat with remaining eggs.
Eggs can be poached ahead of time. Store cooked eggs in refrigerator, submerged in water in a covered container for up to 2 days. When ready to serve, place eggs in a bowl of hot water 3-4 minutes until warmed through.
Substitute sunny-side up or scrambled eggs for poached eggs.
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