Allergy Bacon And Red Pepper Spaghetti Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
8 slice: Bacon, diced
1 tbsp: Olive oil,
1: Tiny red hot pepper,
1/2 tsp: Oregano,
2: Eggs,
1/2 cup: Grated cheese,
Salt and pepper to taste,
4 tbsp: Melted butter,
Directions:
rice vermicelli, spaghetti
Fry bacon with oil, whole red pepper and oregano until bacon is brown.
Remove pepper pod. Place large serving bowl over hot (not boiling)
water. Beat eggs in this bowl until foamy. Add the cheesse, salt and
pepper. Mix well, then stir in butter, bacon and oil. Add well
drained (cooked) vermicelli (or spaghetti if not on gluten and wheat
free diet) to bacon mixture. Toss well and serve with addtional
grated cheese.
Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.
Source from luhu.jp
Fry bacon with oil, whole red pepper and oregano until bacon is brown.
Remove pepper pod. Place large serving bowl over hot (not boiling)
water. Beat eggs in this bowl until foamy. Add the cheesse, salt and
pepper. Mix well, then stir in butter, bacon and oil. Add well
drained (cooked) vermicelli (or spaghetti if not on gluten and wheat
free diet) to bacon mixture. Toss well and serve with addtional
grated cheese.
Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.
Source from luhu.jp