Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
474
Calories
27g
Protein
39g
Fat
5g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 16 ounces Dreamfields spaghetti (one box)
- 1 tablespoon olive oil
- 1 clove garlic minced
- 8 ounces sliced bacon, cut into 1-inch pieces
- 3 eggs
- ¼ cup freshly grated Parmesan cheese
- ¼ cup freshly grated romano cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
Directions
1
Cook pasta according to package directions.
2
In a 2-quart dutch oven or sauce pan, heat olive oil over medium-high heat.
3
Cook garlic and bacon for 5 minutes or until bacon is crisp; drain off fat.
4
Mix together eggs, Parmesan and romano cheeses, parsley and pepper; set aside.
5
Drain spaghetti; immediately return to saucepan over low heat.
6
Add egg mixture; quickly toss with spaghetti.
7
Add bacon mixture; toss.
8
Sprinkle with Parmesan cheese and cracked black pepper if desired.
Recipe sourced from
fandom