Ingredients
- ¼ lb. Bacon, Chopped
- 1 ½ teaspoons Garlic , Chopped
- Black pepper, Fresh Ground
- ½ lb. Spaghetti, cooked al dente
- 2 Eggs, Beaten
- ½ cup Parmigiano-Reggiano, Fresh Grated
- 1 ½ teaspoons Fresh Parsley, Chopped
- 2 ½ Each Sundried Tomatoes, Packed in Olive Oil - Chopped
Directions
1. In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. |
2. Pour off all of the oil except for 3 tablespoons. Add the garlic and sun dried tomatoes. Season with black pepper. Saute for 30 seconds. |
3. Add the crispy bacon and the pasta. Saute for 1 minute. |
4. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. |
5. Add the cheese and re-season. |
Categories
Pasta
Pasta
Keywords
Spaghetti
Spaghetti
