Ingrédients pour Eggs Carbonara
- 2 large eggs
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Parmigiano Reggiano Cheese
- 1 tablespoon milk
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- Red Bell Pepper
- Fresh Italian Parsley
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Comment préparer Eggs Carbonara
- In a medium bowl, whisk together eggs, salt, pepper, Pecorino Romano cheese, and milk until light and frothy.
- Set aside.
- Cook pancetta in a large sauté pan over medium-high heat, stirring occasionally, until golden brown and crispy (about 5-7 minutes).
- Remove pancetta from pan and set aside, reserving about 1 tablespoon of rendered fat in the pan.
- Add minced garlic and sliced bell pepper to the pan with the reserved pancetta fat. Cook for 2-3 minutes, or until garlic is fragrant and bell pepper is slightly softened.
- Stir in chopped Italian parsley and cook for 1 minute more.
- Reduce heat to low. Slowly pour the egg mixture into the pan while constantly whisking. Cook, stirring gently and continuously, until the eggs are just set but still slightly creamy (about 1-2 minutes). Do not overcook!
- Remove from heat immediately.
- Gently fold in the cooked pancetta.
- Serve immediately on warmed plates.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
26g
Carbs
1g
