Thursday, October 16, 2008
Recipe of the Month
I am by no means a chef but I do like to cook... looking through the latest issue of Real Simple which I like I found a new twist on spaghetti...
Spaghetti with bacon and eggs- Serves 4 ( double ingrediants to serve more)
1/2 pound of spaghetti
8 slices of bacon
4 large eggs
salt and pepper
Cook spaghetti as normal. Keep a 1/2 cup of the water after pasta is cooked ( don't throw that part away) Meanwhile cook bacon in a skillet until crisp. Let cool then break into pieces. Remove and set aside
Cook eggs until whites are set but yolks runny.
Toss pasta with bacon and Parmesan, salt and pepper and the water saved from the pasta.
Place the pasta now mixed in bowls and top with the eggs. Sprinkle Parmesan on top