Ingredients:
1 pound spaghetti
3 eggs
1 tablespoon olive oil
2/3 cup of grated Parmesan cheese
9-10 slices of thick bacon
¼ cup of grated Romano
1 medium onion, chopped
½ cup of sundried tomatoes (in oil)
4 cloves of garlic
2 tablespoons chopped parsley
¼ cup heavy cream
Salt and pepper to taste
Procedure:
Heat a large pot of water to boiling, add a tablespoon of salt and a dash of oil to water. Cook spaghetti pasta until slightly firm. Drain well. Set aside. Heat a large skillet (aluminum or stainless steel pan preferred) on medium high heat, and cook chopped bacon (½-inch pieces) until slightly crisp. Remove and drain onto paper towels. Leave 2 tablespoons of bacon fat in the pan. Add 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook one minute more. Return cooked bacon to pan. Add cooked and drained spaghetti. Toss to coat and heat through. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs
are barely set. Quickly add cup Parmesan cheese and ¼ cup of Romano, and toss again. Turn off heat
and add ¼ cup of heavy cream and sundried tomatoes (drain the tomatoes from the oil and chop them)
and toss quickly again. Add salt and pepper to taste. Serve immediately with chopped parsley sprinkled on top.
1 pound spaghetti
3 eggs
1 tablespoon olive oil
2/3 cup of grated Parmesan cheese
9-10 slices of thick bacon
¼ cup of grated Romano
1 medium onion, chopped
½ cup of sundried tomatoes (in oil)
4 cloves of garlic
2 tablespoons chopped parsley
¼ cup heavy cream
Salt and pepper to taste
Procedure:
Heat a large pot of water to boiling, add a tablespoon of salt and a dash of oil to water. Cook spaghetti pasta until slightly firm. Drain well. Set aside. Heat a large skillet (aluminum or stainless steel pan preferred) on medium high heat, and cook chopped bacon (½-inch pieces) until slightly crisp. Remove and drain onto paper towels. Leave 2 tablespoons of bacon fat in the pan. Add 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook one minute more. Return cooked bacon to pan. Add cooked and drained spaghetti. Toss to coat and heat through. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs
are barely set. Quickly add cup Parmesan cheese and ¼ cup of Romano, and toss again. Turn off heat
and add ¼ cup of heavy cream and sundried tomatoes (drain the tomatoes from the oil and chop them)
and toss quickly again. Add salt and pepper to taste. Serve immediately with chopped parsley sprinkled on top.
Recipe Type: Authentic
Magazine: Riverside Magazine
Recipe Author: Student Chef Zeke Garza
Chef's Background: Instructor at Riverside City College Culinary Academy
Restaurant: Riverside City College Culinary Academy
Source: http://www.riversidethemag.com/issues/pdfs/1010_riv_mag.pdf