This is one of my all-time favorite meals. I always requested it for my birthday dinner growing up. I used non-dairy, non-soy cheese for my son's serving and he enjoyed it! The original recipe calls for 4 oz mushrooms, but Andy doesn't like them, so we do not add them. Also, the original is meant to be cooked with regular bacon, but in our attempt to be slightly healthier, we use Jennie-o thick-cut, non-cured bacon. This (in our opinion) is some of the better tasting turkey bacon we have tried and does not have the leathery feel of other turkey bacons we have tried.
Ingredients:
8 oz wheat spaghetti
1/2 pound turkey bacon
2/3 c. chopped green pepper
2/3 c. green onion
1/4 c non dairy butter
4 oz shredded chedder cheese
3 egg yolks beaten
Cook spaghetti. While it is cooking, cook bacon so it is crispy. Chop into small pieces- we use our Pampered Chef food chopper.
Saute onions and pepper (and if you choose to, mushrooms)
After all are cooked, melt butter in skillet.
Add bacon, onion and peppers, spaghetti, and toss well.
Add cheese and mix well.
Add pepper to taste.
Add egg yolks and toss everything together.
Serve and ENJOY!
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