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Spaghetti Cheese Toss Recipe
|Thin spaghetti||16 Ounce (1 Package)|
|Bacon slices||8 , cut up|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Eggs||3 , well beaten|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 2305 Calories from Fat 430
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 17.8 g88.9%
Trans Fat 0 g
Cholesterol 703.1 mg
Sodium 1443.8 mg60.2%
Total Carbohydrates 345 g114.9%
Dietary Fiber 17.6 g70.5%
Sugars 19.5 g
Protein 97 g193.4%
Vitamin A 70.7% Vitamin C 66.9%
Calcium 82.8% Iron 32.1%
*Based on a 2000 Calorie diet
Return to pan.
Fry bacon over medium heat until crisp; remove bacon with slotted spoon and drain on paper towels.
Stir wine into fat; heat to boiling.
Toss wine mixture and bacon with spaghetti.
Add eggs, cheese and parsley; toss over low heat until egg adheres to spaghetti and appears cooked.