| 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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