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Name: spaghetti carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound Spaghetti; 1/2 to 1 pound Bacon diced; 2 medium Green pepper seeded and diced; 3 large Eggs; 1/2 tsp Dried oregano; 1/2 tsp salt optional; dash Black pepper; 1/2 stick butter divided for quicker melting; 1 cup Parmesan cheese grated or Romano

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INGREDIENTS

1 pound Spaghetti
1/2 to 1 pound Bacon ; diced
2 medium Green pepper ; seeded and diced
3 large Eggs
1/2 tsp Dried oregano
1/2 tsp salt ; optional
dash Black pepper
1/2 stick butter ; divided for quicker melting
1 cup Parmesan cheese grated ; or Romano

Servings

INSTRUCTIONS

Beat eggs. Stir in oregano, salt and pepper.

Meanwhile, cook spaghetti in boiling salted water, following label directions. Drain. Return to pan and toss hot spaghetti with butter until melted. Add the seasoned eggs and toss until completely blended. Add bacon and cheese. Toss and serve immediately.

Family Circle Favorite Cheese Recipes, September 1975 issue. 144 pages, $1.25, pg 90

NOTES

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spaghetti carbonara

1 pound Spaghetti
1/2 to 1 pound Bacon diced
2 medium Green pepper seeded and diced
3 large Eggs
1/2 tsp Dried oregano
1/2 tsp salt optional
dash Black pepper
1/2 stick butter divided for quicker melting
1 cup Parmesan cheese grated or Romano

Fry bacon until crisp in micro safe covered casserole, layering a paper towel under the lid, and stirring a few times every minute or two to separate.  Remove bacon and drain on absorbent paper towels.  Add green peppers to the bowl, cover again with paper towels and the lid, and cook for a couple of minutes until desired softness.  Drain.
Beat eggs.  Stir in oregano, salt and pepper.
Meanwhile, cook spaghetti in boiling salted water, following label directions.  Drain.  Return to pan and toss hot spaghetti with butter until melted.  Add the seasoned eggs and toss until completely blended.  Add bacon and cheese.  Toss and serve immediately.

Family Circle Favorite Cheese Recipes, September 1975 issue.  144 pages, $1.25, pg 90

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 4 Servings

Calories: 668
Calories from Fat: 203 (30%)

Amt Per Serving		% DV

	Total Fat 22.5g	30 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.2g
Cholesterol 353.1mg		109 %
Sodium 210.7mg		7 %
Potassium 470.8mg		12 %
Total Carbohydrate 88.4g		26 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 83.7g
Protein 27.3g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 668

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