ZENB Elbows Carbonara with Poached Egg


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 Fat14g18%
Saturated Fat4.5g23%
Trans Fat0g
Dietary Fiber11g39%
Total Sugar2g
Vitamin A 15%
Vitamin D 1mcg 6%
Calcium 189mg 15%
Iron 5mg 30%
Potassium 783mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB You Pick It Pack

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!


  • 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



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


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.


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.

Share on Instagram

Did you make this or any of our other recipes? Share on Instagram using #ZENBRecipes and tag @ZENB_Life. We'll repost our favorites with our Plant Pals.