Wednesday, May 25, 2011

Spaghetti with Bacon & Eggs

We are finally getting somewhat settled into our temporary housing. So, today I thought I'd share a quick, easy and frugal breakfast with you. Our family really enjoys this dish. It could also be paired with a salad for a quick dinner or supper. This recipe doubles and triples very well.

For this recipe you will need:

2 Tbsp. olive oil

5 oz. bacon, cut into matchsticks

1 clove garlic, minced

12 -14 oz. cooked spaghetti (I like to use left overs)

3 eggs, room temperature

3/4 c. Parmesan cheese, grated (can substitute other flavors of cheese)

salt & pepper

In a large bowl whisk together the eggs and cheese. Set aside. In a medium frying pan, over medium heat, fry the bacon and minced garlic in the olive oil. When the bacon is slightly crispy, add the left over spaghetti. Cook until the spaghetti is hot, stirring frequently. When the spaghetti is piping hot, pour the bacon and spaghetti mixture into the egg mixture, and stir to combine well. The heat from the spaghetti and bacon fat will slightly cook the eggs. Stir in salt & pepper to taste.

Note: You can also use freshly boiled spaghetti. After draining, immediately pour the hot spaghetti into the egg mixture, stir well; then add the hot bacon and fat, stirring well again.

Serves 4

This recipe was adapted from "Pasta - irresistible recipes for perfect pasta", pg.171.

Cost Breakdown:

spaghetti - $0.99

bacon - $1.29

Parmesan cheese - $1.98

olive oil, garlic, salt & pepper - $0.60

Total: $4.86 OR $1.22 per person

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