This was pretty good. The person who shared it with me added fresh mushrooms. Wish I had as well. With regard to the eggs, aren't they all pasteurized at the grocery store? If not, I totally poisoned my family last night.
3 large pasteurized eggs
3/4 cup finely shredded parmesan cheese, divided
1/4 t. black pepper
7 ounces whole-grain spaghetti (I used Ronzoni smart taste)
10 center-cut bacon slices, cooked and crumbled
1 1/2 c. frozen petite green peas cooked (optional)
1. Combine eggs, 1/2 c. cheese, and pepper in a large bowl, stirring with a whisk. Coook pasta according to package directions, omitting fat & salt. Drain, reserving 1 c. cooking liquid.
Add hot pasta, bacon, and if desired, peas to egg mixture. Gradually add enough reserved cooking liquid to reach desired consistency, tossing well. Sprinkle with remaining 1/4 c. cheese.
Yield: 6 servings (about 1 cup each)
Per serving: Cal: 253, Fat 10.8, Protein: 17.3, Carb 25.1, Fiber 4.
Nutritional info printed on my recipe, not calculated by me or by using Ronzoni.
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