Description
A healthy, gluten-free twist on a classic that is extra creamy and only 5 ingredients!
Ingredients
- 4 ounces, weight Dry, Store-bought Sweet Potato Fettuccine Noodles
- ½ Tablespoons Olive Oil
- 4 strips Turkey Bacon
- 1 Large Egg
- 2 ounces, weight Goat Cheese (2 Ounces Is 1/4 Cup Packed)
- Salt/pepper To Taste
- Chopped Fresh Parsley For Garnish
Preparation
1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
2. While the pasta cooks, heat the olive oil a large pan on medium/high heat. Cook the bacon until golden brown and crispy, about 1-3 minutes per side.
3. Transfer the cooked bacon to a paper towel to blot off the excess oil, and then cut it up into small chunks. Place the bacon back into the pan that you cooked it in (with the heat off) and set aside.
4. In a medium bowl, whisk together the egg and goat cheese until smooth and creamy.
5. Once the noodles are done, drain and transfer them back into the pot. Stir in the bacon pieces, and any of the residual oil left in the pain. Toss to disperse the bacon and coat the noodles with the oil.
6. Quickly pour the cheese/egg mixture into the pot and stir until the mixture has slightly thickened and is evenly coating the noodles.
7. Divide between two plates and season with salt, pepper and parsley.
8. Devour.
