Allergy bacon and red pepper spaghetti sauce

Yield: 6 servings

Measure Ingredient
8 slices Bacon, diced
1 tablespoon Olive oil
1 Tiny red hot pepper
½ teaspoon Oregano
2 Eggs
½ cup Grated cheese
Salt and pepper to taste
4 tablespoons Melted butter

rice vermicelli, spaghetti

Fry bacon with oil, whole red pepper and oregano until bacon is brown.

Remove pepper pod. Place large serving bowl over hot (not boiling) water. Beat eggs in this bowl until foamy. Add the cheesse, salt and pepper. Mix well, then stir in butter, bacon and oil. Add well drained (cooked) vermicelli (or spaghetti if not on gluten and wheat free diet) to bacon mixture. Toss well and serve with addtional grated cheese.

Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.

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