brought by Sarah Shore
A perfect backup meal that is delicious with a fresh green salad. Try to not make more than you’ll need – its only weakness is that it does not reheat well as leftovers.
8 oz. spaghetti
2-3 T. butter
2 eggs
about 1/3 c. Parmesan cheese
meat – ham, bacon, pepperoni
Cook pasta in generously salted water according to package directions. Drain and place back in stockpot.
With the stockpot back on the still warm burner, add butter to hot pasta and stir until melted. Break eggs into the pasta and stir until pasta is evenly coated. Sprinkle in Parmesan cheese and turn burner to low. Stir until egg begins to cook; add in chopped meat. Continue mixing just until egg is no longer slimy; do not overcook or pasta will be too dry.
If you use bacon, cook the meat first and save some of the drippings; use the bacon drippings instead of butter and you can use less salt in your pasta water.
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