Pasta With Bacon, Eggs And Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 2bl | 1 | Servings | |
INGREDIENTS
| 200 | g | Spaghett, broken into 3 or 4 |
| lengths | ||
| 6 | Prosciutto, cut into small | |
| strips | ||
| 1 | T | Olive oil, up to 2 |
| 1 | Egg yolk and 1 whole egg | |
| beaten together | ||
| 2 | T | Cream |
| 1/4 | c | Grated Parmesan cheese |
| Salt and freshly ground | ||
| black pepper | ||
| 4 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cook the spaghetti in boiling salted water and while that is cooking quickly fry the prosciutto to just heat through. Mix the eggs and add the cream and the pamesan, very little salt and plenty of pepper. Mix the hot drained pasta with the prosciutto and oil then add the egg, cream and parmesan mixture. Sprinkle with more Parmesan at the table. Converted by MC_Buster. Per serving: 2937 Calories (kcal); 140g Total Fat; (44% calories from fat); 387g Protein; 6g Carbohydrate; 994mg Cholesterol; 37057mg Sodium Food Exchanges: 0 Grain(Starch); 55 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1407
Calories From Fat: 403
Total Fat: 45.8g
Cholesterol: 243.2mg
Sodium: 1719.6mg
Potassium: 739.5mg
Carbohydrates: 163.7g
Fiber: 9g
Sugar: 7.7g
Protein: 84.6g