Breakfast Pasta for Dinner
1 (8 ounce) package spaghetti
4 slices bacon
¼ cup sliced green onion
2 teaspoons minced garlic
or more to taste
4 large eggs
salt and ground black pepper to taste
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup diced fresh tomato
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 8 minutes. Pasta should still be firm. Drain.
At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon drippings in the skillet.
Return crumbled bacon to the skillet with green onion and garlic; cook in the drippings over medium heat until onion starts to soften, about 5 minutes. Add drained spaghetti and mix well.
Slowly add beaten eggs and scramble with the spaghetti mixture for 1 to 2 minutes. Season with salt and pepper. Add Parmesan cheese, garlic powder, and onion powder; continue to scramble until all ingredients are combined. Stir in diced tomatoes and serve.
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