Scrambled Carbonara
The hot pasta and pasta water finish cooking the eggs at the end of this dish, giving it a creamy consistency.
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Serves6 (servings )
SWAP ScoreWhat's this?
Ingredients
- 1 pound spaghetti
- 5 large eggs or 1 1/4 cup liquid egg
- 1/2 cup finely grated Parmesan plus more for garnish
- 4 slices thick-cut bacon chopped
- 1 small onion finely chopped
Directions
- Cook spaghetti as label directs, reserving 3/4 cup cooking water before draining.
- Meanwhile, whisk eggs, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
- In 12-inch skillet on medium, cook bacon 5 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat.
- To same skillet on medium add onion and cook 4 minutes or until tender, stirring occasionally. Add eggs to skillet; cook 1 minute, stirring only once or twice, until almost set and large curds have formed but still a little runny.
- In large bowl, toss eggs, bacon and reserved pasta water with hot pasta. Garnish with Parmesan.
Recipe Tips
Add one cup of thawed frozen vegetables, like peas, to the pasta before combining it with the egg.
Nutrition Facts
Scrambled Carbonara
Amount Per Serving
Calories 250
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 170mg
57%
Sodium 348mg
15%
Potassium 197mg
6%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
4%
Sugars 1g
Protein 14g
28%
Vitamin A
6%
Vitamin C
1%
Vitamin D0%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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