Friday, April 22, 2016


Here's another recipe that I've been making for quite a number of years. Last night, I finally thought to take some pictures. It is fairly quick to prepare. My husband would like more bacon in it, but I think two strips each is plenty. You, of course, can use as many as you'd like



4 strips of bacon, cut in 1” pieces
1 egg
3Tbsp. fresh ground Parmesan
Salt and pepper
½ tsp garlic powder

1 large plum tomato, diced (optional)
Chopped chives for garnish

Spaghetti for two    


Boil the water for the spaghetti and cook it according to directions

Sauté the bacon pieces until they are just browned, the way you would for regular strips.

Meanwhile, mix the egg, parmesan, salt and pepper and garlic in a small bowl.

When the bacon is cooked, remove it from the pan, leaving the drippings in the pan.  When the pieces are cooled, mix them into the egg mixture.

When the spaghetti is done, take a few tablespoons of the pasta water and add it to the bacon drippings.  Drain the spaghetti and put in in the pan, mixing in the drippings.

Pour the egg mixture over the spaghetti and mix that in, then mix in the diced tomato, if used.

Sprinkle chives on top.


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