Eggs Carbonara

Total Time:
17 min
Prep:
8 min
Cook:
9 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 eggs
  • Salt and lots of freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup milk
  • 1/2 pound pancetta, or thickly sliced bacon, sliced crosswise into 1/4-inch strips
  • 1 garlic cloves, minced, optional
  • 1 red bell pepper, diced
  • 1 cup fresh Italian parsley stems discarded before measuring
Directions

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.

Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2 to 3 minutes, or until garlic shows the first sign of turning golden.

Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.


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