Spaghetti Carbonara

Spaghetti Carbonara
Serves: 4-6
  • 1 package (12 oz.) Shurfine Spaghetti Noodles
  • 1 T. Shurfine Olive Oil
  • 3 fresh, whole Shurfine Eggs, large
  • 1 c. Shurfine Milk, 2%
  • 1 c. Shurfine Parmesan, shredded, divided
  • 1 lb. Shurfine Bacon, cooked, chopped
  • Shurfine Black Pepper to taste
  • Shurfine Salt to taste
  • 1 c. Shurfine Peas, frozen or fresh spinach leaves
  1. In a large pot, fill two-thirds full with water; bring to a boil. Cook spaghetti according to package directions. Drain in strainer; set aside.
  2. In a medium bowl, combine eggs and milk, stir until well blended.
  3. Add ¾ cup parmesan and cooked bacon to egg mixture. Stir gently.
  4. Return pot to stove and heat olive oil on medium heat for 30 seconds.
  5. Place warm spaghetti noodles in pot and immediately pour egg mixture over noodles, stirring constantly to coat noodles and thoroughly cook egg mixture; add green vegetable if preferred. Allow to cook for 3 minutes until noodles look visibly coated and all egg mixture is absorbed.
  6. Top with remaining ¼ cup of shredded parmesan.
  7. Serve immediately.