Spaghetti with egg and bacon

Name: Spaghetti with egg and bacon
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g pasta spaghetti, uncooked; 250.00 g bacon chopped; 4.00 eggs large, beaten; 80.00 g cheddar cheese grated; salt and freshly ground black pepper to taste

4 servings

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By Food24 November 03 2009

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Ingredients (5)

250.00 g	pasta — spaghetti, uncooked
250.00 g	bacon — chopped
4.00	eggs — large, beaten
80.00 g	cheddar cheese — grated
	salt and freshly ground black pepper — to taste

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Method:

Boil the spaghetti in rapidly boiling salted water until soft. Drain well and set aside. Fry the bacon in a pan until crisp, adding a little oil if necessary. Add the spaghetti to the bacon in the pan and mix. Blend the eggs with three quarters of the cheese. Remove the pan from the heat and stir the egg mixture into the spaghetti mixture. Stir until well blended and the cheese has melted slightly – the heat from the pan will be sufficient to cook the egg. Season well with salt and pepper and serve immediately. Serve extra cheese in a separate bowl for sprinkling.
Serves 4.