Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound pasta
- 6 slices bacon (cut into 1 inch slices)
- 2 cups squash (cut into small pieces)
- 1 clove garlic (chopped)
- 1 tablespoon sage (chopped)
- pepper to taste
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup parmigiano reggiano
Directions
1.Start cooking the pasta.
2. Fry the bacon in a pan.
3. Drain most of the fat from the pan but reserve some to cook the squash.
4. Add the squash, garlic, sage and pepper and toss to coat in the bacon grease.
5. Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.
6. Drain the cooked pasta reserving some of the water.
7. Add the pasta to the pan and toss.
8. Remove the pan from the heat and wait for the sizzling to stop.
9. Add the egg mixture and toss to coat.
10. Add a bit of the pasta water and toss to mix and coat.
11. Garnish with more sage & serve.