03-10-2005, 05:53 AM
Yield: 1 serving
4 ounces spaghetti
1/2 cup olive oil
2 large tablespoons coarsely chopped onion
2 strips bacon, cut into 1-inch lengths
1 teaspoon black pepper
1 egg yolk, lightly beaten
1/4 cup combined Romano and Parmesan cheeses
In a skillet, sauté onion in olive oil until translucent. Add bacon. Cook until crisp. Stir in black pepper.
Cook spaghetti according to package directions. Drain thoroughly and add to skillet. Toss well over high heat. Add beaten yolk and cheese and continue tossing for 2 minutes.
4 ounces spaghetti
1/2 cup olive oil
2 large tablespoons coarsely chopped onion
2 strips bacon, cut into 1-inch lengths
1 teaspoon black pepper
1 egg yolk, lightly beaten
1/4 cup combined Romano and Parmesan cheeses
In a skillet, sauté onion in olive oil until translucent. Add bacon. Cook until crisp. Stir in black pepper.
Cook spaghetti according to package directions. Drain thoroughly and add to skillet. Toss well over high heat. Add beaten yolk and cheese and continue tossing for 2 minutes.