Spaghetti with bacon and eggs @ Home
In my continuing foray into home Italian cooking, the next recipe I tried was spaghetti served with bacon and eggs. This one is sans pre-prepared sauce again, and thus the component and condiment cost is pretty low; perhaps to around $6 that serves two persons nicely. This one’s a variant from my cookbook again.:)
Shred the bacon into tiny strips and pieces- Cook in a large pan with just a bit of oil and two crushed cloves of garlic. I didn’t use too much oil, since the bacon will naturally shed its fat during cooking.
- Dash in some black pepper.
- While the bacon’s cooking, boil the spaghetti.
- While the spaghetti’s boiling, beat three eggs. Throw in parmesan cheese, pepper, and stir well.
- Keep the bacon on the pan on low heat since the spaghetti should take longer to boil.
- Once the spaghetti’s boiled, drain, turn off the pan’s heat and immediately toss it into the pan. Pour in the egg mixture.
- The heat from both the pan and also the newly boiled spaghetti will help cook the egg mixture. Stir and mix, and serve!
The overall result wasn’t too bad, though perhaps because the bacon had been left stir frying for too long, the dish tasted on the salty side. Ling had some fresh tomatoes in the fridge, so she cut a few slices and had them alongside her plate too.
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