IntroductionA classic Italian pasta dish with bacon and ham tossed with egg and a creamy sauce. A classic Italian pasta dish with bacon and ham tossed with egg and a creamy sauce.
1 8-ounce package spaghetti uncooked, vermicelli or linguini
10 ounces ham cooked
1/4 pound bacon lean
2 tablespoons butter or margarine
1 clove garlic minced
1/2 cup parmesan cheese grated
2 tablespoons parsley dried
1/4 teaspoon black pepper
1 5-ounce can evaporated milk
1/2 cup green olives sliced stuffed (optional)
Additional grated Parmesan cheese (optional)
Additional pepper (optional)
Chopped fresh parsley (optional
Meanwhile, cut ham into strips about 2 x 1/2 x 1/4 inches (you will have about 2 cups); set aside.
In a large skillet or electric frying pan over medium-high heat, fry bacon until crisp. Drain bacon on paper towels; crumble and set aside. Discard all but 2 tablespoons of the drippings.
To skillet, add butter or margarine. SautÃ© ham and garlic for 3 to 5 minutes or until heated through and garlic is softened. Add cooked pasta, cooked bacon, 1/2 cup Parmesan cheese, dried parsley and 1/4 teaspoon pepper and toss with two forks or spoons until blended. Turn off heat under skillet.
Meanwhile, in a small bowl, beat eggs and evaporated milk until well blended. Quickly pour over mixture in skillet, tossing constantly until pasta is coated and egg is set. Sprinkle with olives (if you are using them) and additional Parmesan cheese and pepper. If desired, garnish with fresh parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMOFONESOFAR.