Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 oz bacon cubed
- 1 tbsp butter
- 3 eggs
- ½ cup Parmesan cheese
- 1½ tbsp parsley
- salt to taste
- 2 tsp pepper
- 1 lb spaghetti
- 1 jar alfredo sauce
Directions
Cook spaghetti according to package directions.
Melt the butter over medium heat in large pan.
Add diced bacon and cook until crisp and light brown.
In a bowl, beat the eggs along with the Parmesan cheese and pepper.
Add parsley and stir.
Add cooked pasta to pan with bacon mixture.
Turn the heat very low and add the egg/cheese mixture, stirring constantly for a couple minutes until the eggs are heated through.
They will lose their glassy appearance.
Category:Cathy's Recipes
Category:Bacon Recipes
Category:Egg Recipes
Category:Parmesan cheese Recipes
Category:Spaghetti Recipes