EGGS CARBONARA

Eggs Carbonara image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 17m

Yield 4 servings

Number Of Ingredients 8

Previous Next

8 eggs
Salt and lots of freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 pound pancetta, or thickly sliced bacon, sliced crosswise into 1/4-inch strips
1 garlic cloves, minced, optional
1 red bell pepper, diced
1 cup fresh Italian parsley stems discarded before measuring

Steps:

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.
Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan).
Add garlic and bell pepper to the pan and cook over medium-high heat for 2 to 3 minutes, or until garlic shows the first sign of turning golden.
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.