Zutaten für Italian Style Bacon Eggs
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 8 ounces spaghetti
- 4 large eggs
- Light Cream
- 1/2 cup grated Parmesan cheese (reserve 1/4 cup for garnish)
- Tomatoes
- Italian Seasoning
- Salt
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Zubereitung von Italian Style Bacon Eggs
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 4 ounces of pancetta, diced, and cook until lightly browned and the fat has rendered (about 5-7 minutes).
- Remove the pancetta from the skillet and set aside, reserving the rendered fat in the skillet.
- Cook 8 ounces of spaghetti according to package directions in boiling salted water until al dente.
- While the pasta cooks, whisk together 4 large eggs, 2 tablespoons heavy cream, 1/4 cup grated Parmesan cheese, and 1 teaspoon Italian herb blend in a bowl.
- Add 1/2 cup of diced tomatoes and stir to combine.
- Once the spaghetti is cooked al dente, drain it and add it to the skillet with the rendered pancetta fat.
- Stir the spaghetti to coat it with the pancetta fat for about 1 minute.
- Pour the egg mixture over the spaghetti and pancetta.
- Cook over medium-low heat, stirring gently, until the eggs are set but still slightly moist (about 2-3 minutes). Do not overcook.
- Serve immediately, garnished with the reserved pancetta and an additional 1/4 cup of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
29g
Carbs
15g
