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 | BACON AND EGGS SPAGHETTI | | |
| We use small shells, but other pasta will also work well. | |
| Ingredients: |
16 oz of vermicelli
8 bacon slices, chopped
2 onions, chopped
4 eggs, slightly beaten
4 oz Velveeta cheese, cubed | |
| Procedures: |
Prepare pasta by package directions, drain well and keep warm
Meanwhile, in a 12" skillet, over medium heat, cook bacon until crisp, remove to paper towels.
In the bacon drippings, cook the onions until tender, about 5 minutes.
Add the pasta and bacon to the onions, toss until well mixed; stir in the eggs and cheese and heat until the cheese is melted.
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| Notes: |
2024-05-07: With pickled beets and 24 hour salad.
2020-02-24: Too much pasta. We used linguini, but will the pasta down to 8 oz. We served with a Caesar Salad and a bottle of Barefoot Riesling.
2020-01-30: shells replaced with vermicelli
2012-12-02: Good
2012-04-01: Added to our cookbook.
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05/14/2024
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