Bacon and Eggs for Dinner

by Josie Spadoni
(San Jose, CA)

I was a single parent working and going to school. Well sometimes in the chaos of trying to get us all out of the house on time I would forget to set something out
to defrost. I could have this dinner done (with leftovers for later) faster than I could go out for fast food.

INGREDIENTS

1 pound of cooked bacon (degree of doneness to your taste)

2 Tablespoons of bacon fat

2 Large eggs

1/3 Cup shredded Parmesan cheese

1/2 Cup Heavy Cream

1/2 Pound of sliced mushrooms

1 pound spaghetti, cooked

PREPARATION

Saute the mushrooms in the reserved bacon fat.

Chop the bacon and set aside.
Mix the eggs cream and cheese together.

Add the spaghetti to the mushrooms and mix well.

Add the egg, cream, and cheese mixture, mix well.

When the sauce has thickened and has coated the spaghetti add the bacon and mix well.

Eat up!

Serves 4