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TheSkinnyFatGuy
Spaghetti with egg and bacon
Authentic Italian spaghetti dish with bacon and grano pedano.
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Ingredients
Directions
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Boil the spaghetti for 8-10 minutes in plenty of boiling water with salt. Cut the bacon into small pieces. Heat in the butter in a frying pan and fry the bacon cubes. Drain the Spaghetti and collect about 100 ml of cooking liquid.
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Spoon the spaghetti through the bacon mixture, heat the whole well. In a bowl, beat the eggs together with the collected cooking liquid and the ground black pepper.
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Grate the cheese. Remove the spaghetti from the heat and add the egg mixture and half of the cheese.
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Carefully shovel the spaghetti until the egg starts to bind as thick cream sauce around the spaghetti (if necessary add some extra cooking liquid or heat spaghetti on a very low heat for 1-2 minutes). Stir in the rest of the cheese.
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Spoon the spaghetti into warm plates. Serve with a fresh salad of lollo rossa and rucolosla.
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Nutrition
610Calories
Sodium33% DV800mg
Fat46% DV30g
Protein58% DV29g
Carbs18% DV55g
Fiber8% DV2g
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