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Nutrition Facts
Serving Size 142 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 740 mg 31%
Total Carbohydrate 59 g 20%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 23 g
Vitamin A 8% Iron 15%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Linguini Carbonara with Artichokes
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb Central Market Linguine Pasta di Gragnano IGP
4 Oz applewood smoked bacon, cut into bite-sized pieces
1 Tbsp fresh garlic, finely minced
2 large eggs, lightly beaten
1/3 cup(s) Central Market Artichoke and Cheese Tapenade
1 cup(s) Parmesan cheese, finely grated
1 Tsp freshly ground black pepper
1/4 cup(s) Italian parsley, finely chopped
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Instructions

1
Bring a large pot of water to a rolling boil. Add pasta and cook according to package directions.
2
While pasta is cooking heat a skillet over medium high and cook bacon until browned and crispy.
3
Turn off skillet and add garlic. Stir and heat garlic through in hot pan. Set aside.
4
In a small bowl whisk eggs together with tapenade.
5
Drain pasta well and return to pan. Reserve 1/2 cup of the cooking water to use in the sauce.
6
Working quickly, while pasta is hot add bacon and garlic mixture to pan with hot pasta. Add beaten egg mixture, Parmesan cheese and pepper to pan. Stir well and add enough of the reserved cooking water to make a creamy textured sauce.
7
Divide among serving bowls and top with fresh parsley and additional black pepper if desired

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