Eggs Carbonara With Basil and Parmesan

This recipe comes from Seven Gables Inn in Pacific Grove, CA. I haven't had a chance to prepare this but it definitely sounds like "gourmet" eggs.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 6  slices bacon
• 12  large eggs
• 1  ounce  finely grated parmesan cheese (1/2 Cup)
• 1⁄4 cup heavy cream
• 1  tablespoon  chopped fresh basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  teaspoons  minced garlic
• 1  tablespoon  chopped fresh flat-leaf Italian parsley
• 2  tablespoons  chopped scallions

Directions

1. Fry bacon in large nonstick skillet over medium heat, turning occasionally until crisp.
2. When crisp remove from skillet and place on paper towels to absorb grease and let cool.
3. Reserve 2 tablespoons bacon grease in small bowl and discard remainder.
4. Wipe skillet clean with paper towels and set aside.
5. Finely crumble bacon when cool.
6. Vigorously whisk together eggs, parmesean cheese, cream, basil, salt and pepper in a bowl until foamy.
7. Pour reserved bacon grease back into skillet and cook garlic and parsley over medium heat for 1 minute but do not brown garlic.
8. Add scallions and cook stirring occasionally until soft about 3 minutes.
9. Add egg mixture to skillet and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edges to let raw egg flow underneath.
10. Cook until eggs are just set.
11. Top with crumbled bacon and serve immediately.