Eggs Carbonara

Name: Eggs Carbonara
Ingredients: 8 eggs; salt; fresh ground black pepper; 12 cup freshly grated parmigiano-reggiano cheese; 14 cup milk; 12 lb pancetta or 12 lb thickly sliced bacon, sliced crosswise into 1/4 inch strips; 1 clove garlic, minced,optional; 1 red bell pepper, diced; 1 cup fresh Italian parsley, stems discarded before measuring

9 ingredients

9 steps

Ingredients

8 eggs
salt
fresh ground black pepper
12 cup freshly grated parmigiano-reggiano cheese
14 cup milk
12 lb pancetta or 12 lb thickly sliced bacon, sliced crosswise into 1/4 inch strips
1 clove garlic, minced,optional
1 red bell pepper, diced
1 cup fresh Italian parsley, stems discarded before measuring

Directions

1

In a bowl, beat eggs, salt, black pepper, cheese, and milk.
2

Set aside.
3

Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon.
4

Drain off excess fat (but leave about 2 tablespoons in the pan).
5

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.
6

Add Italian parsley.
7

Stir for 1 more minute.
8

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking.
9

Serve immediately on warmed plates.