Eggs Carbonara

Carbonara is an Italian term that refers to a ?pasta dish? made with a sauce of cream, eggs, Parmesan Cheese, and bits of bacon. This time, make the sauce with pancetta and use it to make amazing gourmet scrambled eggs - and get rid of the pasta carbs.

8 eggs
Salt and pepper to taste
1/3 cup freshly grated Parmigiano-Reggiano
? cup cream
? lb. pancetta, or thickly sliced bacon, cut crosswise into ?-inch strips
1 garlic clove, minced, optional
? red bell pepper, diced
? green bell pepper, diced
1 cup fresh Italian parsley, roughly chopped

In a bowl, beat eggs, salt, black pepper, cheese, and cream. Set aside.

Cook pancetta in a saut? pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking.