Lentils.org

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Lentils.org

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Lentil Carbonara

Prep Time: 15 Minutes

Total time: 30 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 ½ lbs (750 g) linguini pasta, uncooked

    8 oz (250 g) bacon, small dice

    1 lb (500 g) whole red lentils, cooked

    2 cups (500 mL) half and half cream

    ¼ cup (60 mL) crème fraîche

    2 egg yolks

    2 cups (500 mL) gruyere cheese, grated

    1 cup (250 mL) pecorino cheese, grated

    1 Tbsp (15 mL) black pepper, finely ground

    ¼ cup (60 mL) oregano, minced

    ¼ cup (60 mL) basil, chiffonade


Directions

  1. In a large pot of salted boiling water, add pasta and cook according to package instructions. Drain and set aside, reserve 1 cup (250 mL) of pasta water.
  2. To a large skillet, add bacon and sauté over medium to low heat until crisp and rendered. Transfer bacon to a bowl using a slotted spoon and add lentils to pan and continue cooking to heat through.
  3. Add cream and crème fraîche and bring mixture to a simmer. Whisk egg yolks into the sauce and fold in gruyere, and pecorino.
  4. When cheese is melted and sauce is smooth, stir in black pepper.
  5. Add pasta, bacon, oregano, and basil to the skillet and toss well to combine.
  6. Adjust sauce consistency with pasta water if desired.
  7. Serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 600
  • Total Fat 25 g
  • Saturated Fat 12 g
  • Cholesterol 110 mg
  • Carbohydrates 64 g
  • Dietary Fibre 4 g
  • Sugar 7 g
  • Protein 31 g
  • Sodium 840 mg
  • Potassium 272 mg
  • Folate 211 mcg