• Servings: 4 to 6
• 4 eggs, beaten
• 8 oz. spaghetti
• 1/4 cup butter, melted
• 1/4 cup milk
• 3-4 oz. grated parmesan
• 1/2 pound bacon-cooked crisp and crumbled
• 1/4 cup chopped fresh parsley
• 1/2 tsp. fresh black pepper

1. Cook pasta as directed. Drain and do not rinse. Return to pan, toss with eggs, butter and milk. Add remaining ingredients, stirring occasionally. Serve with additional cheese if desired.
2. 4-6 servings
3. I have used the grated Kraft parmesan cheese with good results.
4. Don't worry about the eggs because the hot pasta cooks them.
5. Marlene

This is easy to prepare, quick and very tasty. I first ate a meal like this in France. Never saw it offered on a menu in Italy. Cooks Note: I have used the grated Kraft Parmesan cheese with good results. Don't worry about the eggs because the hot pasta cooks them.