Jul 11, 2012

Bacon and Egg Spaghetti / Carbonara

When I got married, this was the only dish my husband knew how to cook (Ramen doesn't count).  Good thing I loved it, I love bacon!  He learned how to make it on his LDS mission in Italy.  Needless to say it has been a family favorite!  My daughters always wanted to serve it for team dinners when they were playing sports in high school.  All the girls liked it.   
  • 12 ounces bacon
  • 12 ounces spaghetti
  • 6 eggs
  • 2 tablespoon Parmesan cheese
  • salt and pepper as desired
Cut bacon into 1 inch pieces, cutting though all the slices in one cut (kitchen scissors help). Boil spaghetti according to directions. Cook bacon until brown. Whip eggs in a small mixing bowl with fork. When the spaghetti and bacon are done cooking, drain the spaghetti and return to it to its pans. Quickly add hot bacon (with grease) and eggs, mix together allowing the heat from the pasta and bacon to cook the eggs. Add cheese, salt (think six eggs) and pepper.  This dish needs a lot of pepper.



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