EGGS CARBONARA WITH BASIL AND PARMESAN
Main Ingredient: Egg Recipe Cuisine: American
6 bacon slices
12 large eggs
1 oz finely grated parmesan (1/2 cup)
1/4 cup heavy cream
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons minced garlic
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped scallions
TipsIf you happen to be out of one herb, feel free to substitute with another.
Nutrition Factsper serving of Makes 6 servings.
Step 1Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain.
Step 2Reserve 2 tablespoons bacon fat in a small bowl and discard remainder.
Step 3Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.
Step 4While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
Step 5Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic).
Step 6Add scallions and cook, stirring occasionally, until softened, about 3 minutes.
Step 7Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around the edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set.
Step 8Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.