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11Ingredients
40Minutes
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. spaghetti (pound)
- 1 Tbsp. olive oil
- 1/2 lb. bacon (diced)
- 1 Tbsp. olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 3/4 cup half-and-half cream (or whipping cream if you wish)
- 1 egg
- 1/2 cup grated Parmesan cheese (plus add’l for top)
- salt
- pepper
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol120mg40% |
Sodium900mg38% |
Potassium410mg12% |
Protein23g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A8% |
Vitamin C6% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
David J. 8 years ago
It doesn't have much in the way of flavor - maybe I'll add more salt and pepper next time? I'm seriously wondering about the instruction to pour the egg mixture into the pasta after removing from the heat - I have a phobia of eating raw eggs, so I just turned the heat on very slightly after the egg mixture went in, and even that caused it to lose its sauce-like consistency. Now if I perhaps could find a way to make this recipe with less cookware, it'd be more likely I'd make it again, since the current recipe requires me to have a plate to hold the bacon and a plate to hold the pasta in addition to the cooking pot (I tried to cook the onion in the same pot as the spaghetti after draining the pasta and microwaved the bacon instead of using a skillet). No clue if that was a good idea.