Pasta, eggs, and cheese make a deliciously quick, easy, and unique meal for a mid-week dinner or weekend brunch. This may sound unappetizing to some but trust me--the eggs combined with the Parmesan make a rich, creamy sauce that pairs perfectly with the pasta.
Ingredients
- spaghetti: 1 pack (8 ounce pack)
- slices bacon: 4 piece
- green onion: 0.25 cup (sliced)
- garlic: 2 tsp (to taste, minced)
- eggs: 4 piece (beaten)
- salt and ground black pepper: (to taste)
- Parmesan cheese: 0.5 cup (grated)
- garlic powder: 1 tsp
- onion powder: 1 tsp
- fresh tomato: 0.5 cup (diced)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 8 minutes. Pasta should still be firm. Drain.
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At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon drippings in the skillet.
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Return crumbled bacon to the skillet with green onion and garlic; cook in the drippings over medium heat until onion starts to soften, about 5 minutes. Add drained spaghetti and mix well.
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Slowly add beaten eggs and scramble with the spaghetti mixture for 1 to 2 minutes. Season with salt and pepper. Add Parmesan cheese, garlic powder, and onion powder; continue to scramble until all ingredients are combined. Stir in diced tomatoes and serve.
