Spaghetti Cheese Toss Recipe
Ingredients
| Thin spaghetti package | 1 | |
| 8 slices bacon, cut up | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Eggs | 3 , Well beaten | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Snipped parsley | 2 Tablespoon | |
| Ground pepper | 1 To taste | |
Directions
Cook spaghetti in 4-quart Dutch oven as directed on package; drain.
Return to pan.
Fry bacon over medium heat until crisp; remove bacon with slotted spoon and drain on paper towels.
Stir wine into fat; heat to boiling.
Toss wine mixture and bacon with spaghetti.
Add eggs, cheese and parsley; toss over low heat until egg adheres to spaghetti and appears cooked.
Return to pan.
Fry bacon over medium heat until crisp; remove bacon with slotted spoon and drain on paper towels.
Stir wine into fat; heat to boiling.
Toss wine mixture and bacon with spaghetti.
Add eggs, cheese and parsley; toss over low heat until egg adheres to spaghetti and appears cooked.
Chef
