Yield: 1 Servings
|8 ounces||Dry linguine pasta|
|1 can||(385 mL) Carnation Evaporated Milk|
|½ cup||Grated Parmesan cheese|
|½ teaspoon||Dried oregano leaves|
|¼ teaspoon||Dry mustard powder|
|¼ teaspoon||Garlic powder|
|2 \N||Eggs, lightly beaten|
|6 slices||Bacon, cooked crispy and crumbled *|
|1 \N||Tomato, diced|
|\N \N||Salt and pepper|
|\N \N||Chopped fresh parsley|
|\N \N||Grated Parm. cheese|
Cook pasta according to package directions. Drain; return pasta to pot. Add e. milk, Parm. cheese, oregano, mustard and garlic powder. Cook and stir over med. high heat until sauce is bubbling and thickened. Stir in eggs and just return to boil. Remove from heat; add bacon and tomato. Toss gently.
Season with salt and pepper to taste. Serve immediately, garnished with parsley and extra Parm. if desired. Makes 4 servings.
*Note: to reduce fat and clean-up time, cook bacon by microwaving. Place slices in single layer, on plate lined with paper towels. cover with a paper towel to control spatters. cook on HIGH 6 to 8 min. until crispy, rearranging slices half way through cooking.
Posted to EAT-L Digest 27 Feb 97 by Lilia Prescod <lprescod@...> on Feb 28, 1997.