Breakfast Spaghetti

Since my grandmother taught me that wasting food is a sin, I am always looking for ways to use leftovers. This recipe is actually based on "Spaghetti Carbonara" from my favorite cookbook "Betty Crocker's International Cookbook". It is made with eggs and bacon and when a friend of mine was staying with us, I served him some. He dubbed it "Breakfast Spaghetti" and so the name has stuck.

It is an excellent recipe for using up leftover pasta - you know, you have eaten all the sauce, but have pasta left over. Don't throw it away, make "Breakfast Spaghetti" for breakfast or (with a salad) for dinner.

Breakfast Spaghetti

Ingredients:

1 tablespoon of bacon fat (or olive oil)
2 cups cooked pasta
3-4 eggs
1/4 to 1/3 cup grated parmesan cheese
1/4 to 1/3 cup crumbled bacon (or chopped ham)
pinch or two salt
pinch pepper

Steps:

1. Beat eggs in a bowl, Add parmesan cheese, bacon (or ham), salt, and pepper. Set aside.

2. In a skillet or large pot: add bacon fat (or olive oil) and toss in pasta. Cook and stir for a moment (until fat has coated pasta).

3. Add egg mixture and cook over medium heat, stirring frequently.

Note: Sometimes, I add a bit of half & half to make it a bit more creamy. Of course, this adds calories, so one must be careful...

This week, I had leftover spaghetti and leftover ham...perfect.