Spaghetti with Bacon & Egg
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoon |
butter, unsalted
|
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | pound |
bacon
|
|
| 12 | ounces |
spaghetti
|
|
| 4 | large |
eggs
beaten |
|
| ½ | cup |
italian cheese
grated |
* |
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 1 | x |
black pepper
to taste |
*
|
| 226.8 | g |
bacon
|
|
| 346.8 | ml/g |
spaghetti
|
|
| 4 | large |
eggs
beaten |
|
| 118 | ml |
italian cheese
grated |
* |
| 118 | ml |
white wine
|
*
|
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.
