Spaghetti Carbonara

20 Min.
15 Min.
4
Ingredients
1
pound thin spaghetti. Cooked al dente according to package
1 pound thin spaghetti. Cooked al dente according to package
4
ounces bacon, julienned
4 ounces bacon, julienned
1
cup small diced onion
1 cup small diced onion
½
cup small diced red bell pepper
½ cup small diced red bell pepper
½
cup small diced yellow bell pepper
½ cup small diced yellow bell pepper
½
cup small diced orange bell pepper
½ cup small diced orange bell pepper
1
tablespoon minced garlic
1 tablespoon minced garlic
2
tablespoons Better Than Bouillon® Roasted Garlic Base
2 tablespoons Better Than Bouillon® Roasted Garlic Base
1
cup cubed fontina cheese
1 cup cubed fontina cheese
2
cups cubed Havarti cheese
2 cups cubed Havarti cheese
2
large eggs, beaten
2 large eggs, beaten
½
cup grated parmesan cheese
½ cup grated parmesan cheese
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
Directions
  1. Add the bacon to a large saucepan over medium high heat. Cook the bacon for 3-4 minutes – do not crisp. Remove the bacon from the pan with a slotted spoon to a plate lined with paper towels.
  2. Add the bell peppers to the pan and cook for 2-3 minutes. Add the garlic and Roasted Garlic Base to the pan and cook for 30 seconds more.
  3. Add the fontina and Havarti to the pan and stir over low heat until melted. Add the eggs to the pan and stir until creamy.
  4. Remove the pan from the heat and stir in the parmesan cheese and parsley. Add the spaghetti and toss to combine.
  5. Serve immediately.

Recently Viewed