Bacon and Egg Spaghetti
1 lb spaghetti
3/4 - 1 lb. bacon diced and cooked and drained
1 small onion diced and cooked in a bit of the leftover bacon grease
1 cup cream (I have substituted milk but it isn't as good.)
1/2 cup Parmesan cheese
2-3 tablespoons fresh parsley
salt and pepper
The timing is important with this recipe; the noodles cannot get done cooking until the eggs are put in a large bowl and beaten with a wire whisk. Add the cream and cheese. Whisk. Drain the spaghetti and while still steaming dump into the egg mixture; toss with 2 forks. The heat of the spaghetti cooks the eggs and leaves a nice creamy sauce. Add the onions, bacon, and parsley. Season with salt and pepper. Toss and serve.
Serve some broccoli or other green vegetable and a large salad so that you don't eat too much of the spaghetti.
Did I mention EASY? Low cholesterol? (it's NOT!).