4-Ingredient Spaghetti Carbonara
- Yield 4 servings
This creamy egg dish can star all sorts of vegetables. Try adding broccoli, zucchini or peas.
- 3 -- eggs, lightly beaten
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup half-and-half
- 8 ounces spaghetti, cooked
- Combine eggs, cheese and cream; whisk well. Toss with hot, cooked spaghetti and cook over low heat 30 seconds.