Italian · Dinner
Bacon and Egg Noodles (High-Protein)
Egg noodles tossed with crisped pork belly, whole eggs folded through for richness, and a quick garlic-parmesan cream built from the rendered fat. Cottage cheese stirred in off heat adds body and protein. Finished with black pepper, fresh parsley, and roasted broccoli for fibre.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
613Calories
50.8gProtein
28.1gFat
42.2gCarbs
2.5gSugar
5.2gFiber
788mgSodium
508mgChol
10.4gSat Fat
521mgPotassium
221mgCalcium
3.8mgIron
1.7mcgVitamin B12
34mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut pork belly into lardons, mince garlic, whisk eggs with parmesan and black pepper until smooth, and chop broccoli into florets.
2
Roast broccoli florets in a skillet over medium-high heat for 5 minutes, tossing halfway, until lightly browned and tender-crisp. Set aside.
3
Boil egg noodles in salted water over high heat for 6–7 minutes until tender but firm, then drain and reserve 2 tablespoons pasta water.
4
Fry pork belly lardons in the same skillet over medium heat for 7 minutes, stirring occasionally, until edges crisp and fat renders completely.
5
Toss warm noodles with whisked eggs and reserved pasta water off heat, fold in cottage cheese, garlic, and roasted broccoli, finish with black pepper and parsley.
6
Plate
Transfer to a bowl, season to taste, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork belly
- 4.2 oz120g egg noodles
- 44 large eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp parmesan
- 1/2 cup120g cottage cheese
- 3 1/2 oz99g broccoli
