Scrambled Carbonara

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Serves6 ()
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  1. Cook spaghetti as label directs, reserving 3/4 cup cooking water before draining.
  2. Meanwhile, whisk eggs, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
  3. 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.
  4. 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.
  5. In large bowl, toss eggs, bacon and reserved pasta water with hot pasta. Garnish with Parmesan.

Recipe Tips

The hot pasta and pasta water cook the eggs at the end of this dish, making a creamy consistency.

Nutrition Facts
Scrambled Carbonara
Amount Per Serving
Calories 425 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 168mg 56%
Sodium 192mg 8%
Potassium 281mg 8%
Total Carbohydrates 58g 19%
Dietary Fiber 3g 12%
Sugars 3g
Protein 18g 36%
Vitamin A 8%
Vitamin C 1%
Vitamin D2%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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