8 ounces uncooked spaghetti
1/2 pound bacon, diced
2 eggs, beaten
1/2 cup cream (or half & half if you must)
2/3 cup freshly grated Parmesan cheese
Pepper to taste
1 Tablespoon chopped fresh parsley
Cook spaghetti as directed on package. Drain and rinse with hot water. Keep warm. Meanwhile, in a skillet over medium heat, fry bacon until crisp. Drain on paper towels. In a large bowl, combine eggs, cream, and 1/3 cup of the cheese. Immediately toss with spaghetti.The heat of the pasta cooks the eggs.Stir well. Stir in bacon and pepper. Garnish with parsley & remaining cheese. Makes 3 servings--easy to double for 6.
This simple Mimosa recipe is perfect for livening up your weekend breakfast or brunch!
12 ounces apricot-mango nectar
12 ounces pineapple juice
3/4 cup cold water
6 ounce can frozen orange juice concentrate, thawed and undiluted
1 (750 milliliter) bottle cold champagne
Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.
