Spaghetti with bacon and egg
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G Granaroli XBRG76A MM:MK VMXV03A | ||
| ½ | pounds | Bacon |
| 4 | Eggs-beaten | |
| ½ | cup | White wine |
| 3 | tablespoons | Unsalted butter |
| Pepper to taste | ||
| 12 | ounces | Thin spaghetti |
| ½ | cup | Grated Italian cheese |
Directions
Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly chop bacon and leave on the side. Melt butter in bacon drippings, add wine and pepper and simmer 5 min. Cook spaghetti according to directions. Add bacon to butter-wine mixture. The next step must be done quickly so the eggs will cook from the heat of the pasta. Drain pasta, well. Toss pasta with bacon sauce and beaten eggs. Mix with ½ the grated cheese and serve with extra cheese on the side for topping. For those looking to keep the fats down a bit, Eggbeaters can be substituted for the eggs.) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini