| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | bacon finely chopped |
| 3 | Cloves garlic (or more!); finely chopped |
| 6 | Scallions, white & bit of green part; sliced |
| 4 | eggs |
| 1 Tasse | heavy cream |
| 1 Tasse | Fresh Parmesan cheese; grated (No Substitutions) |
| 1 x ca. 450 g | Thin spaghetti or angel hair |
|
In a heavy skillet (I use a wok), cook bacon stirring often until limp. Add garlic and green onions; cook until bacon is lightly browned and crisp. Don't overcook!
Start pasta, cooking according to package directions. Drain; add a small amount of olive oil and keep warm
In a medium size bowl, beat eggs and cream with an electric mixer on medium until very well blended and frothy. Add Parmesan cheese.
Add pasta to skillet. Toss with bacon mixture. Pour egg/cheese mixture over pasta. Stir; heat through (Don't overcook or eggs may set!). Serve immediately with freshly grated Parmesan.
|
|
Anmerkungen zum Rezept:
|
