Scrambled Egg Pasta
. 42
42
Ingredients
| 4 | large |
eggs
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | each |
onions
chopped |
|
| 4 | cups |
pasta
al-dente cooked |
* |
| 1 | x |
salt and black pepper
to taste |
* |
Directions
In a small bowl, beat together the eggs and cheese; set aside.
In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
Add the pasta (if using cold day-old pasta, cook until it’s just warmed through, about 1 minute).
Pour the egg-and-cheese mixture into the skillet and reduce heat to low.
Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
Nutrition Facts
Serving Size 90g (3.2 oz)Amount per Serving
Calories 34724% of calories from fat
% Daily Value *
Total Fat 9g
15%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 223mg
74%
Sodium 266mg
11%
Total Carbohydrate
15g
15%
Dietary Fiber 2g
9%
Sugars g
Protein
38g
Vitamin A 6%
•
Vitamin C 3%
Calcium 18%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
