Eggs Carbonara
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 36
- Saturated Fat
- 14
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 372
- Sodium
- 770
- Total: 17 min
- Prep: 8 min
- Cook: 9 min
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.