How To Cook Egg and bacon spaghetti
Egg and bacon spaghetti - This is a simple but delicious Carbonara recipe that uses only four ingredients: spaghetti, cheese, one egg, and one slice of bacon. Allegedly, the name "carbonara" is a reference to the coal miners in Italy who frequently ate cured pork and eggs and this kind of stuff for lunch. The yoke is served on top of the pasta raw; when the yoke is mixed throughout the pasta, giving the pasta a rich smooth peppery egg sauce punctuated by crunchy bits of bacon.
For such a simple dish, it is surprisingly satisfying. It's hard to beat a bowl of cheesy, bacony, peppery, eggy goodness. After I adopted this recipe, I never went back to making carbonara any other way.
Egg and bacon spaghetti Ingredients
Egg and bacon spaghetti Steps And Instruction For Cooking
- Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
- Step 2Meanwhile, add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside. Cover loosely with foil to keep warm and repeat with remaining eggs.
- Step 3Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, parsley and parmesan and gently toss to combine.
- Step 4Divide the pasta among serving bowls. Top with a poached egg and serve immediately.
Egg and bacon spaghetti Nutrition
Energy 3252kJ | Fat saturated 12.00g |
Fat Total 43.00g | Carbohydrate sugars g |
Carbohydrate Total 66.00g | Dietary Fibre g |
Protein 30.00g | Cholesterol mg |
Sodium 825.05mg |
Health Benefits Of Egg and bacon
Calories
Two large eggs and three slices of reduced-sodium bacon contain about 462 calories, according to the U.S. Department of Agriculture’s National Nutrient Database for Standard Reference, and this is a reasonable amount for a breakfast. However, if you increase the portion size of your bacon-and-egg breakfast and overindulge in calories for lunch and dinner as well, you may have a difficult time maintaining a healthy body weight.
Two large eggs and three slices of reduced-sodium bacon contain about 462 calories, according to the U.S. Department of Agriculture’s National Nutrient Database for Standard Reference, and this is a reasonable amount for a breakfast. However, if you increase the portion size of your bacon-and-egg breakfast and overindulge in calories for lunch and dinner as well, you may have a difficult time maintaining a healthy body weight.
Beneficial Nutrients
Eating bacon and eggs together for breakfast provides you with an excellent high-quality, complete source of dietary protein – and eggs are a good source of vitamin A. The USDA reports that eating two large eggs with three slices of bacon provide about 22 grams of dietary protein. The recommended dietary allowance, or RDA, for protein is 46 grams for women, 56 grams for men and 71 grams daily during pregnancy and breastfeeding, reports that Institute of Medicine.
Eating bacon and eggs together for breakfast provides you with an excellent high-quality, complete source of dietary protein – and eggs are a good source of vitamin A. The USDA reports that eating two large eggs with three slices of bacon provide about 22 grams of dietary protein. The recommended dietary allowance, or RDA, for protein is 46 grams for women, 56 grams for men and 71 grams daily during pregnancy and breastfeeding, reports that Institute of Medicine.
Drawbacks
Consuming eggs and bacon regularly, however, can increase your heart-disease risks. Eggs are high in dietary cholesterol, and bacon is packed with sodium and saturated fat. Even reduced-sodium bacon contains 122 milligrams of sodium per slice, according to the USDA. The Dietary Guidelines for Americans 2010 recommends limiting your dietary sodium intake to 1,500 to 2,300 milligrams daily, depending on your age, race and heart-disease risk factors. MedlinePlus suggests limiting eggs to four per week because of their high dietary cholesterol content.
Consuming eggs and bacon regularly, however, can increase your heart-disease risks. Eggs are high in dietary cholesterol, and bacon is packed with sodium and saturated fat. Even reduced-sodium bacon contains 122 milligrams of sodium per slice, according to the USDA. The Dietary Guidelines for Americans 2010 recommends limiting your dietary sodium intake to 1,500 to 2,300 milligrams daily, depending on your age, race and heart-disease risk factors. MedlinePlus suggests limiting eggs to four per week because of their high dietary cholesterol content.
Healthy Alternatives
You do have options if you want to eat bacon and eggs on a regular basis. Eliminate the yolk, which is the part of the egg that is rich in dietary cholesterol -- and, unfortunately, also high in vitamin A and dietary iron. Choose reduced-sodium turkey bacon, which is lower in saturated fat and sodium than regular bacon. Or experiment with meatless bacon -- made using plant-based proteins -- that contains just 16 calories per slice, is low in saturated fat and is cholesterol-free, according to the USDA.
You do have options if you want to eat bacon and eggs on a regular basis. Eliminate the yolk, which is the part of the egg that is rich in dietary cholesterol -- and, unfortunately, also high in vitamin A and dietary iron. Choose reduced-sodium turkey bacon, which is lower in saturated fat and sodium than regular bacon. Or experiment with meatless bacon -- made using plant-based proteins -- that contains just 16 calories per slice, is low in saturated fat and is cholesterol-free, according to the USDA.
Source Recipe: Here