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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a recipe I've been making since high school. It was my favorite next to fettuccine alfredo. Ingredients:
4 quarts water |
1/2 teaspoon salt |
1/2 lb bacon |
1/2 onion |
16 ounces thin spaghetti |
2 tablespoons butter |
1/4 cup chicken broth |
2 eggs |
1/2 cup finely chopped fresh parsley |
1/2 cup grated fresh parmesan cheese |
Directions:
1. In a large saucepan bring 4 quarts of water and 1/2 teaspoon of salt to a boil.
2. In the meantime, cut bacon into 1 pieces, chop onion, and set other ingredients out.
3. Cook spaghetti in boiling water for 10 minutes or until tender.
4. While cooking, brown bacon pieces in skillet.
5. Remove and pour off all but 2 tablespoons of fat from skillet.
6. Drain cooked spaghetti and add to bacon-onion mixture.
7. Add butter, and toss with spaghetti until butter melts.
8. Pour in chicken broth and mix well.
9. Remove skillet from heat and add eggs. STIR QUICKLY to blend (you don't want any egg chunks).
10. Mix in parsley and sprinkle with Parmesan cheese.
11. Toss well and serve immediately.
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