Allergy bacon and red pepper spaghetti sauce
6 servings
Ingredients
| Quantity | 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 |
Directions
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.