Steamy strands of pasta are here tossed with crisp bacon pieces, a Parmesan cheese-egg sauce and lots of cracked black pepper.
Time to prepare: 30 minutes
| 1 lb. spaghetti
8 strips bacon, cut crosswise into 1/4-inch slices
3/4 tsp. dried red pepper flakes, optional
1/4 cup half-and-half
4 eggs, beaten
1 cup grated Parmesan cheese
2 Tbsp. soft butter or margarine
2 Tbsp. chopped parsley
Cracked black pepper
Extra Parmesan cheese
| Cook spaghetti according to directions.
Meanwhile, fry bacon over moderate heat until crisp. Drain all but 1 Tbsp. fat. Add the red pepper, if used, and the half-and-half. Keep warm in skillet.
Beat eggs with the cheese in a separate bowl.
When pasta is tender but firm, drain well. Transfer to a warm serving bowl and mix with the butter.
Toss with the bacon mixture, followed by the egg mixture.
Sprinkle with parsley, black pepper to taste and Parmesan cheese.
|Good served with: Broccoli with a vinaigrette dressing, bread sticks, anise cookies and fresh fruit.|