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Makes 4 servings
A few simple, high-quality ingredients make a wonderful fast supper. For a New England variation, substitute extra-sharp, aged cheddar cheese for the Romano.
- 1 pound spaghetti
- 2 large eggs, beaten
- ½ cup freshly grated Romano cheese
- ¼ cup freshly grated Parmesan cheese
- Freshly ground pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 6 slices bacon, cut into ¼-inch pieces
- 2 garlic cloves, minced
- ¼ cup dry white wine
- 2 tablespoons chopped parsley
Prepare the spaghetti according to the package directions. Beat the eggs, cheeses, and pepper in a medium bowl and set aside.
Heat the oil in a large, deep nonstick skillet. Add the bacon and cook, stirring, until lightly browned. Stir in the garlic and sauté 30 seconds, then add the wine. Let simmer, stirring occasionally, 2 minutes, and remove from the heat.
Drain the spaghetti, reserving ¼ cup of the cooking water. Add the hot spaghetti to the skillet, then pour in the egg- cheese mixture. Toss quickly to coat the pasta strands well (add a little of the reserved cooking water if needed). Sprinkle with parsley and serve at once.