5 eggs
4 slices cooked and chopped turkey bacon
2 cloves garlic, finely chopped
1/2 cup (125 mL) each dry white wine* and evaporated skim milk
1/2 cup (125 mL) each chopped fresh parsley and grated Parmesan cheese
1 pkg (375 g) spaghetti, cooked and hot
Salt and pepper, to taste
Whisk eggs lightly; set aside. Saute bacon with garlic in a non-stick skillet for about 1 minute. Stir in wine and bring to boil; turn off heat and let stand for 10 minutes. Whisk evaporated milk, eggs and parsley into bacon mixture. Heat over medium-low heat, whisking constantly, until mixture thickens slightly, about 5 minutes. Remove from heat. Stir in Parmesan cheese. Stir egg mixture into spaghetti. Season with salt and pepper. Serve immediately.
*White wine can be replaced with vegetable or chicken broth.
Cooking: 8 minutes
Calories: 590
Carbohydrate: 78 g
Protein: 30 g
Fat: 14 g
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