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Spaghetti Caronara


1 pound gluten-free Spaghetti*
2 Tbsp olive oil
4 cloves garlic, minced
8 strips bacon, cooked and crumbled
4 eggs, raw
1/2 cup grated Parmesan


1. Cook spaghetti noodles in a large pot, drain and set aside.

2. Heat oil in pot. Add garlic and cook briefly.

3. Reduce heat to low. Return spaghetti to pot with bacon, eggs, and parmesan. Cook, stirring frequently, until eggs are heated through.

Makes 6 servings.

* Tinkyada Brown Rice Spaghetti Noodles