EGGS CARBONARA WITH BASIL AND PARMESAN

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Eggs Carbonara with Basil and Parmesan image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Quick & Easy     Wheat/Gluten-Free     Parmesan     Basil     Bacon     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.
  • While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.
  • Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.

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