Italian Style Bacon & Eggs

• pancetta↗1⁄4 lb

  (or sub bacon cut in sml strips ... approx 1 cup)

• olive oil↗1 tablespoon

  (or butter)

• spaghetti↗1⁄2 lb
• eggs↗4
• light cream↗2 tablespoons
• parmesan cheese↗2⁄3 cup

  (freshly grated & divided per prep directions)

• large tomatoes↗1

  (seeded & diced)

• italian seasoning↗1⁄2 teaspoon

  (I use McCormick Classic Herbs)

• salt↗

  (to taste)

Step-by-step instructions

1. 1

   Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.

2. 2

   Cook spaghetti in boiling salted water.

3. 3

   Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.

4. 4

   When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).

5. 5

   Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.

6. 6

   Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.