Carbonara Al Franco
Recipe: #14706
October 18, 2014
Categories: Casseroles, Eggs, Italian Brunch, Fathers Day, Sunday Dinner, Gluten-Free, Wine, Italian Dinner, more
"From LA Times. Adding option of spaghetti squash for my sister Cris"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (242.2 g)
- Calories 480.8
- Total Fat - 19 g
- Saturated Fat - 5.1 g
- Cholesterol - 249.5 mg
- Sodium - 858 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 2 g
- Sugars - 2.8 g
- Protein - 27.7 g
- Calcium - 152.1 mg
- Iron - 3.8 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the oil in skillet. Add prosciutto, mushrooms, onion, garlic and olives. Sauté until mushrooms are tender.
Step 2
Add the wine and chicken broth and bring to a boil. Simmer over high heat until liquid is reduced by half. Add parsley.
Step 3
Break egg into mushroom mixture and stir until egg is cooked.
Step 4
Add Parmesan cheese and mix well.
Step 5
Add cooked spaghetti and toss.
Step 6
Put in baking dish, brown for 10 minutes at 425 degrees F.
Tips
No special items needed.
0 Reviews
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