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Eggs Carbonara

Eggs Carbonara

Eggs Carbonara

Ingredients
Quantity
eggs
8
salt and pepper
to taste
Parmigiano-Reggiano, freshly grated
1/3 cups
milk
1/4 cups
pancetta (or thickly sliced bacon)
1/2 pounds
garlic clove, minced, optional
1
red bell pepper, diced
1/2
green bell pepper, diced
1/2
Italian parsley, fresh
1 cups

Directions

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.

Cook pancetta in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.

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Our Information

515.727.4701

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Urbandale IA 50322

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