© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs bucatini or spaghetti, uncooked
12 oz TURKEY BACON, cut in 1/2-inch pieces
8 Cloves garlic, finely minced
2 Medium shallots
1-1/3 c dry white wine
2 c pasteurized eggs
1 c Parmesan cheese, grated
2 tbsp freshly ground black pepper
As needed kosher salt
Bring water to a boil in a large stock pot. Add salt and pasta to boiling water and cook until al dente.
Over medium-low heat, in a small sauté pan, cook turkey bacon, garlic and shallot until the bacon is lightly browned, but not crisp.
Add wine, increase heat and bring wine to a boil. Cook until it has reduced by half.
When pasta is al dente, drain well and place it in a large serving bowl. Quickly spoon the hot bacon mixture over the pasta. Toss quickly.
Beat the eggs and cheese together. Add egg mixture to the pasta, continuing to toss to make sure the eggs and cheese are evenly distributed.
Grind black pepper over pasta and toss well. Season with salt.
Portion into heated pasta bowls and serve immediately.
Total Calories 660
Calories from Fat 180
Total Fat 20 g
% Daily Total Fat 31
Saturated Fat 7 g
% Daily Saturated Fat 35
Cholesterol 290 g
% Daily Cholesterol 97
Sodium 880 mg
% Daily Sodium 37
Total Carbohydrates 82 g
% Daily Total Carbohydrates 27
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 2 g
Protein 31 g
% Daily Protein 6
% Daily Vitamin C 2
% Daily Calcium 20
% Daily Iron 35