Carbonara scramble

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5 min


2 servings

* PLUS Cooking time: 9 minutes
Carbonara scramble


  • 3 slices bacon
  • 6 eggs
  • 3 tbsp grated parmesan
  • 1/2 small onion
  • 1/4 cup shredded fresh basil


  • Slice bacon into thin strips. Place in a large frying pan and set over medium heat. Stir occasionally until crisp, 5 to 7 minutes. Remove to a paper towel. Meanwhile, in a medium-sized bowl, whisk eggs with 2 tbsp (30 mL) Parmesan. Chop onion. Shred basil.
  • Add onion to bacon fat in pan. Stir often until fragrant, 2 minutes. Reduce heat to low. Pour in egg mixture. Using a wooden spoon, stir often until eggs form soft thick curds, 2 to 4 minutes. Stir in bacon and basil. Sprinkle with remaining Parmesan.

Nutrition (per serving)

  • Calories
  • 422,
  • Protein
  • 26.3 g,
  • Carbohydrates
  • 3.2 g,
  • Fat
  • 32.9 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 569 mg.

We love Italian carbonara pasta with bacon and Parmesan cheese, so we turned it into an eggy scramble. It’s delicious served with sliced tomatoes or wrapped in a tortilla.

Time Saver

Sprinkle grated Parmesan on soups or corn on the cob. Freeze to keep fresh.