Directions:
- Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
- Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
- Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
- Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.
- Cooks' note: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.5 Kcal (2598 kJ) | ||
| Calories from fat | 233.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.94g | 40% | |
|---|---|---|---|
| Cholesterol | 177.97mg | 59% | |
| Sodium | 695.71mg | 29% | |
| Potassium | 169.78mg | 4% | |
| Total Carbs | 62.04g | 21% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 31.53g | 63% | |
| Vitamin C | 8mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 29.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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