Apple Bacon Alla Carbonara

Apple Bacon Alla Carbonara

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  • 1 lb. bacon, cut into bite size pieces
  • 2 Michigan Gala apples, diced
  • 2 Michigan Empire apples, diced
  • 2 T Pioneer® Sugar
  • 3 eggs
  • 2 C White Zinfandel wine, divided
  • 1 T flour
  • 1 lb. Fettuccini noodles
  • 2 C Asiago cheese
  • 1 C fresh parsley, rough chopped


  1. Cook bacon in a skillet until slightly crisp. Remove bacon from the skillet and drain reserving one tablespoon of the bacon fat. Add the Michigan Gala and Empire apples to the pan along with the Pioneer® Sugar; sauté until tender. Add the bacon back into the pan and add 1 cup White Zinfandel wine. Simmer on low for 5 minutes.
  2. In a jar with a tight fitting lid, add the eggs, flour and 1 cup White Zinfandel wine. Shake this until all is well combined and the eggs are beaten thoroughly.
  3. Cook the pasta according to the package directions. Drain and return to the pan. Add the egg, flour, wine mixture to the pasta and stir to combine thoroughly.
  4. Place 1 cup of the pasta mixture on serving plate or in pasta bowls. Top each serving with 1/2 cup of the apple/bacon/wine mixture. Sprinkle the Asiago cheese on top and garnish with the parsley.
Apple Bacon Alla Carbonara
2 votes, 3.00 avg. rating (63% score)

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