16 oz. spaghetti noodles, cooked tender
3 Tbls. butter
1/2 cup finely grated Parmesan cheese
2 eggs
1/2 tsp. pepper
1/2 lb. bacon, cooked crisp and crumbled
1/8 cup fresh parsley, chopped
1. In stock pot with drained noodles, add butter.
2. In a small bowl, beat eggs and Parmesan cheese together.
3. Pour egg mixture over noodles and sprinkle with pepper.
4. While stirring, heat noodles over medium-low heat until cheese is melted, about 2 minutes.
5. Remove from heat and toss noodles with bacon and parsley. Serve immediately.
Serves 8
