From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


  • 1 pound uncooked linguine or noodles
  • 8 slices bacon, diced
  • 3 eggs at room temperature, slightly beaten
  • 1 cup grated Romano or Parmesan cheese
  • Freshly ground pepper
  • 1/4 cup butter


Cook linguine in boiling salted water 8-10 minutes.  Drain, season with salt, and return to pan to keep warm.  Fry bacon until crisp, drain, and keep hot.  Reserve bacon drippings and keep hot.  Add eggs, cheese, pepper, hot bacon pieces and hot bacon dripping to linguine.  Mix well.  If eggs are not entirely set, mixture may be heated slightly.  Place in heated serving dish and top with slices of butter.  If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

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