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3/4 lb |
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375 g |
spaghettini |
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Cook. |
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Meanwhile... |
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2 Tbsp |
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30 mL |
butter |
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Melt in a large skillet. |
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2 cups |
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500 mL |
cooked ham, cut in strips |
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Add to skillet. |
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1 cup |
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250 mL |
diced onion |
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Cook over medium heat until |
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onion is soft and translucent. |
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3 |
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3 |
eggs |
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Mix together in a bowl. |
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1/4 cup |
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50 mL |
grated Parmesan cheese |
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2 Tbsp |
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30 mL |
milk |
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2 tsp |
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10 mL |
dried parsley |
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When spaghettini is done, |
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drain it and add it to the skillet. |
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Toss to coat well. |
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Reduce heat to low. |
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Add egg mixture. |
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Toss for 2-3 minutes until eggs |
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are custardlike in consistency. |
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Serve immediately with salt, |
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pepper, and more Parmesan. |
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