| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Spaghetti |
| 1 |
|
Clove garlic, chopped |
| 1 |
lb |
Sliced bacon |
| 1 |
tb |
Olive oil |
| 3 |
|
Eggs |
| 1/4 |
c |
Parmesan cheese |
| 1/4 |
c |
Romano cheese |
| 1 |
tb |
Parsley |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Cook spaghetti according to directions on package. Cook and stir garlic and
bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4 cup Parmesan
cheese, Romano cheese, parsley and 1/2 ts pepper. Drain spaghetti and
immediately return to pan over very low heat. Toss spaghetti quickly with
egg mixture. Add bacon and olive oil mixture and stir. Top with additional
Parmesan cheese and serve with pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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