Fry up some bacon and scrambled eggs, then toss with cooked spaghetti, olive oil and Parmesan cheese for a quick, savory meal.
INGREDIENTS (for 6 servings):
- 1 pound spaghetti
- 1 pound bacon, chopped
- 4 eggs, well beaten
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
Scramble eggs in bacon drippings.
Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.