| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive09 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Bacon; chopped |
| 1 | tb | Chopped garlic |
| Freshly ground black pepper | ||
| 1 | lb | Fresh spaghetti; cooked al dente |
| 4 | lg | Eggs; beaten |
| Salt | ||
| 1 | c | Freshly grated Parmigiano-Reggiano cheese |
| 1 | tb | Finely chopped fresh parsley leaves |
INSTRUCTIONS
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley. Yield: 4 servings Converted by MC_Buster. Per serving: 1582 Calories (kcal); 129g Total Fat; (74% calories from fat); 91g Protein; 6g Carbohydrate; 941mg Cholesterol; 3846mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 18 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C66 Converted by MM_Buster v2.0n.
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