Italian · Dinner
Bacon and Egg Noodles (Low-Calorie)
A lightened take on carbonara-style noodles, tossing whole-wheat egg noodles with lean bacon, egg, garlic, parmesan and yogurt to create a glossy sauce. Black pepper seasons the dish, keeping the classic bacon-and-egg pairing intact while staying light.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
38.2gProtein
14.8gFat
34.8gCarbs
1.8gSugar
5.1gFiber
1401mgSodium
283mgChol
5.4gSat Fat
287mgPotassium
175mgCalcium
4.6mgIron
1.8mcgVitamin B12
1.9mgVitamin C
high-fiber
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Dice the bacon into small pieces, mince the garlic, grate the parmesan, and whisk the egg with yogurt and black pepper until smooth.
2
Boil
Bring a small pot of salted water to a rolling boil over high heat and cook the egg noodles for 6–8 minutes until tender with a slight bite.
3
Crisp
Cook the diced bacon in a nonstick skillet over medium heat for 5 minutes until fat renders and edges turn golden and crisp, stirring occasionally.
4
Temper
Remove skillet from heat, add drained noodles, pour egg-yogurt mixture over them, toss constantly 1 minute until sauce thickens and coats without scrambling. Stir in parmesan until melted.
5
Plate
Transfer noodles to a warmed plate, scatter fresh parsley over the top, and serve immediately while glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork bacon
- 22 large eggs
- 3.6 oz100g whole-wheat egg noodles
- 2 clove2 clove garlic
- 1 oz28g parmesan
- 6 tbsp90ml plain yogurt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
