1 Package of spaghetti (I like thin)
8 slices bacon
2/3 chopped green onions
1 (4-ounce) can sliced mushrooms, drained
3 egg yolks, lightly beaten
1 to 1 1/2 cups finely shredded cheddar cheese
dash of pepper
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crispy: remove bacon, reserving 3 Tablespoons drippings in skillet. Coarsely crumble bacon, and set aside.
Cook green onions, and mushrooms in drippings in skillet over medium heat 2 minutes. Drain Pasta, and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese, and pepper: toss. Serve immediately.
recipe from southern living cookbook
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