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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl beat the eggs and cream together with a pinch of salt. | 2. Heat the oil and butter in a large skillet. | 3. Add the bacon and cook gently until the fat becomes transparent. | 4. In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook). | 5. Drain pasta and add it to the bacon pan; stir well. | 6. Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses. | 7. The eggs will coagulate as they blend with the hot pasta so work quickly. | 8. Stir until all pasta is coated with the thick yellow cream. | 9. Stir in the remainder of the cheese and freshly ground pepper to taste. | 10. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1			8.7883	1.9589	0.1814	0.1616
egg	5			357.5	1.8	31.4	23.775
heavy cream	4	fluid		-	-	-	-
salt	1	pinch		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
streaky bacon	1/2		diced	50.4333	0.0	11.22	0.2833
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
pecorino romano cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.