Explore Asian Mung Bean Fettuccine -- Carbonara

This is a very filling and pretty good protein entree.  It is not nearly as painfully ugly as the Explore Asian Black Bean pasta noodles :-).  Although mung bean fettuccine is a bit on the green side....

Recipe for 7 servings -- I typically make all 7 servings and then separate it into single servings for work as it freezes and heats up well in the microwave.  Just multiply or divide the recipe for the number of servings you want to make. 

• 7 oz Explore Asian Mung Bean Fettuccine (the package is around 7 oz.)
• 4 strips uncooked bacon or precooked bacon
• 7 oz shredded Parmesan cheese, preferably not the dried
• 5 large eggs
• 2 tbps. of olive oil, bacon grease, canola oil (whatever works for you, of course the bacon grease has flavor!)

approximate Calorie Count, per serving -- 375

• Protein 31g
• Fat 15g
• Carbs 11.5g

mix in a separate bowl the cheese and egg, set aside

Cook the fettuccine with some salt until al dente or to your liking.

In a pan cook the bacon or use precooked bacon, drain and crumble either keeping a little of the bacon grease or exchange for a little olive or canola oil.  Return the crumbled bacon to the hot pan with the grease/oil for the next step.

Add the hot cooked fettuccine to the pan and coat well with the oil/grease and mix in with the bacon.  When everything is hot add the egg/cheese mixture to the noodles and quickly stir to keep it from breaking.  The heat from the pasta cooks the eggs quickly, you can probably remove the pan while you are stirring so it doesn't scramble too much.  You can add a little pasta water to keep it more of a sauce (p.s. it tastes fine if it looks like scrambled eggs, so don't worry).  Add salt and black pepper to taste and serve.  It takes very little to satisfy you, which is nice.