1 lb spaghetti
1/2 lb bacon
3 eggs, beaten
1/4 C parmesan
1/2 C gruyere or swiss
1/4 C whipping cream
salt & pepper
Cook spaghetti. Fry bacon til crisp, drain and crumble. Reserve 3 T drippings. Beat eggs with half parmesan and half gruyere. Drain spaghett; while hot, toss with egg-cheese mixture. Add drippings, remaining cheese, cream, and bacon, and toss.
Another version…this one says, “4-6 portions – also good for breakfast.”
1 lb bacon, diced
2 T salt
1 lb spaghetti or linguini
3 eggs
1/3 C chopped Italian parsley
grated Parmesan
black pepper
Saute bacon until crisp. Remove with slotted spoon and drain. Boil 4 quarts of water with salt, drop in the spaghetti. Stir, return to a boil for 8 minutes.
Meanwhile, beat the eggs in a large serving bowl. Have the bacon and parsley ready.
Drain the pasta quickly, pour into the eggs and toss immediately. Sprinkle with the bacon and parsley and toss. Garnish with parmesan and lots of fresh pepper.