Spaghetti with Bacon and Egg

1. 1

   Cook bacon until lightly crisp.

2. 2

   Drain and reserve 2 tbls drippings.

3. 3

   Coarsly chop bacon and leave on the side.

4. 4

   Melt butter in bacon drippings, add wine and pepper and simmer 5 min.

5. 5

   Cook spaghetti according to directions.

6. 6

   Add bacon to butter-wine mixture.

7. 7

   The next step must be done quickly so the eggs will cook from the heat of the pasta.

8. 8

   Drain pasta, well.

9. 9

   Toss pasta with bacon sauce and beaten eggs.

10. 10

    Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping.

11. 11

    For those looking to keep the fats down a bit, Eggbeaters can be substituted for the eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.