Spaghetti with Eggs And Bacon
Servings: 4
Gail Jenner, Etna, California
Calories per serving: 494
Ingredients:
8 ounces spaghetti
1/2 pound bacon
4 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup light cream
Additional Parmesan cheese
Directions:
Cook spaghetti according to package directions. Meanwhile, cook bacon drain and crumble, then set aside. Combine eggs, Parmesan cheese and cream in a small mixing bowl. Drain spaghetti and return to cooking pan. Stir in egg mixture. Quickly toss and cook until egg mixture is done and coats spaghetti. Stir in bacon and serve immediately with additional Parmesan cheese.
© Copyright Reiman Publications, 1993-1997
© Copyright Reiman Publications, 1993-1997
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- Taste of Home Family Favorites, Availible in the Cook'n Library
