Spaghetti Carbonara

Serves: 5
Total Calories: 259


8 ounces spaghetti pasta, broken into thirds
1 tablespoon olive oil (or one packet)
1/4 cup onion, chopped
3 tablespoons minced garlic
2 eggs, beaten
1 packet lemon juice
1/4 cup seasoned bread crumbs
1/4 cup shelf stable Parmesan cheese
1 teaspoon dried parsley
1/4 teaspoon ground black pepper
4 cups water


1. Pack spaghetti into sandwich bag.

2. Place breadcrumbs, cheese, parsley and pepper into snack bag.

3. Carry everything else in separate snack bags.

1. Bring water to boil.

2. Add pasta and cook for time on pkg; drain, reserving 1/2 cup of the water.

3. Add oil, onions, garlic, lemon juice, eggs and reserved water to the pot.

4. Toss to combine.

5. Sprinkle with breadcrumbs and toss to combine. Using a wide fry pan lid.

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Nutritional Facts:

Serves: 5
Total Calories: 259
Calories from Fat: 60

This Spaghetti Carbonara recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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