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Scrambled Egg Pasta

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Recipe

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Yield

4 servings

Prep

6 min

Cook

5 min

Ready

12 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 large eggs
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½ cup Parmesan cheese
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1 each onions
chopped
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4 cups pasta
al-dente cooked
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
4 large eggs
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118 ml Parmesan cheese
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1 each onions
chopped
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946 ml pasta
al-dente cooked
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1 x salt and black pepper
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 34724% 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?
 

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