Spaghetti Al Fresco Recipe

Name: Spaghetti Al Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; 1/2 c. chopped parsley; 1 tsp. salt; dash of pepper; 1 lb. lean pork (boneless); 2 Tbsp. olive oil; 1/2 c. sliced mushrooms (fresh if available); 2 Tbsp. butter; 8 oz. spaghetti; 1/2 c. grated Parmesan cheese

Servings: persons

3 eggs, beaten
1/2 c. chopped parsley
1 tsp. salt
dash of pepper
1 lb. lean pork (boneless)
2 Tbsp. olive oil
1/2 c. sliced mushrooms (fresh if available)
2 Tbsp. butter
8 oz. spaghetti
1/2 c. grated Parmesan cheese

1
Combine eggs, parsley, 1/2 teaspoon salt and pepper.
2
Cut pork in 1/4-inch pieces.
3
Sprinkle with 1/2 teaspoon salt.
4
In large frypan, cook pork in olive oil over medium heat until well browned.
5
Add mushrooms and butter; cook 10 minutes, stirring frequently.
6
Cook spaghetti in boiling salted water; drain.
7
Add to pork mixture; blend well.
8
Transfer to deep platter.
9
Pour egg mixture over spaghetti.
10
Lift and turn with serving fork and spoon.
11
Sprinkle with cheese; lift and turn until well mixed. Makes 4 servings.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, beaten, 1/2 c. chopped parsley, 1 tsp. salt, dash of pepper, and more.

Yes, Spaghetti Al Fresco falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Al Fresco

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