From Janet Groene
Everyone loves spaghetti. Almost everyone loves bacon and eggs. Let’s join forces with Eggs ‘n Bacon Spaghetti! Serve this taste treat for any meal of the day. Precooked bacon is a time and space saver and it contains enough fat to stir-fry the garlic. This is easier to serve if you use a spaghetti claw or tongs.
6 slices bacon, cut up
2 teaspoons minced garlic
4 eggs, beaten, or equivalent in Egg Beaters
12 ounces spaghetti, cooked and drained
Olive oil (optional)
3 to 4 meaty plum tomatoes, diced and drained
Grated Parmesan cheese
Directions for cooking Eggs ‘n Bacon Spaghetti
In a large skillet fry out bacon. Gradually add garlic. (Careful! Garlic burns easily.) When bacon is crisp, scramble eggs in the pan, breaking them up. When draining spaghetti, save some of the water. Mix cooked spaghetti, bacon and eggs. Heat through and mix well. Turn off heat. Fold in tomatoes and add hot pasta water and/or a little olive oil to taste. Pass the cheese shaker.