Pasta and Eggs

In these budget tightening times, the Italians seem to have a creative edge over it. Breakfast, lunch or dinner some type of pasta is served. So, it is not unusual for them to include it at the beginning of the day for breakfast in the form of pasta and eggs. They are masters at feeding the hungry multitudes. For the cholesterol conscious, egg beaters or a substitute egg product can be used and pasta made with whole wheat.

Pasta And Eggs

(Serves 4-6 Or More)

1-lb. linguini, spaghetti, or elbow macaroni

1- 1-1/2-tsps. low-fat butter

4-eggs, or 4-Tlbs. substitute egg product

1-tsp. sour cream

Salt & pepper, to taste

Parmesan cheese, shredded

1-Tlb. dried parsley

3-slices of bacon, cooked and chopped into small chunks

Directions:In a tall pot: Fill it with about half full with water. Enough to cover the dried pasta. Let the water come to a boil. Add some salt to it. Drizzle a small amount of olive oil to it. Add the dried pasta and let it cook until the pasta is soft enough to chew. Testing it with a fork for doneness. Drain the pasta making sure that all the water is gone. In a bowl: Mix the eggs and the sour cream. Do not add any water or milk to the eggs. After the pasta is drained. Melt the butter, season it with the salt and pepper. Add the pasta into the seasoned butter pouring the raw egg mixture onto the cooked pasta. Turn the heat down to low and cover the pot with a lid. The eggs should resemble scrambled eggs when they are cooked through. Add the bacon, the cheese and the dried parsley. Lightly incorporating it into the egg mixture. Leftover cooked sausage, Italian sausage, or even meat sauce can be substituted for the chopped bacon . Serve with some toasted Italian Bread.

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