Too bland. Biggest problem however...too dense. The eggs pasted the pasta together. Each bite is a "clump". Just awful. Like another stated...absolutely a complete waste of eggs! A shame too, it was a simple recipe.
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Cool: 10 Minutes
Amount per serving
- Calories: 328
- Fat: 14g
- Saturated fat: 6g
- Protein: 18g
- Carbohydrate: 31g
- Fiber: 1g
- Cholesterol: 304mg
- Sodium: 430mg
- 8 ounces uncooked spaghetti
- 2 tablespoons unsalted butter
- 8 large eggs
- 1/2 cup milk
- 1/3 cup cooked bacon crumbles (such as Hormel brand)
- 3 scallions (green portions only), thinly sliced
- 1/4 teaspoon freshly ground pepper
- 1/4 cup finely shredded Parmesan cheese
- Bring a pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Drain pasta and rinse well with cold water.
- Preheat oven to 400°F. Grease an ovenproof 9- or 10-inch skillet with about 1/2 Tbsp. butter.
- In a bowl, whisk together eggs, milk, bacon, scallion, pepper and 3 Tbsp. Parmesan. Add spaghetti; mix well. Transfer mixture to skillet, spreading evenly. Dot with remaining butter and sprinkle remaining 1 Tbsp. Parmesan on top. Bake for 25 to 30 minutes, until center is set and top is golden. Let cool for 10 minutes before serving.
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