• 5 slices thick cut bacon, diced
  • 1 egg
  • 1 can sliced olives
  • 3 tbl Italian parsley
  • 1/4 cup frozen peas
  • 1/4 cup parmesan cheese
  • 2 cloves of garlic, minced
  • 1 jar diced red pimento
  • 1/4 cup diced onion
  • Freshly cooked spaghetti


Saute bacon until crisp in a large pan. Remove bacon and place on paper towels to drain. Pour off bacon drippings. Add a little olive oil and sauté the onion, pimento, parsley, olives, garlic and peas. While the veggies are sautéing cook the pasta according to directions on box. Add bacon back to veggies and then the drained pasta. Crack egg into pasta and mix over low heat until egg is cooked and pasta is creamy. Add parmesan and continue to mix. Season with salt and pepper. Serve with additional parmesan.

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