(From: Betty Crocker's International Cookbook)
- 6 slices (or 1/2 lb) of bacon, cut small
- 1 lb. uncooked spaghetti
- 3 eggs, beaten
- 1 cup parmesan or romano cheese, grated
- black pepper to taste
Fry the bacon until it is almost crisp.
Boil the spaghetti until it is done. Drain, but don't rinse.
Combine all (including the bacon fat) over low heat until well coated and the cheese is melted. I prefer to stop at that point (creamy), but you may want to continue until the eggs have been cooked solid.
Unbelievably delicious. It makes great breakfast food when reheated. I like the Carando Hickory Smoked Bacon in this, because it is fairly smoky and not quite as fatty as some others.
You can replace the bacon with 3 tbs of mapa huira to make a version that is just as flavorful (but much cheaper.)