This is a comfort food from my childhood, and probably why I enjoy bacon and onions so much.
one pound of spaghetti (I prefer angel hair, but whatever pasta you want will work).
Six slices of bacon, cooked, but keep the grease on hand (and liquid).
One cup of parmasean cheese, grated.
Four scallions/green onions, chopped fine
Cook pasta according to the directions.
Technically the bacon should be cooked first, since it takes the longest. Once the bacon is done, let cool for a few minutes and then break into small pieces and set aside for now. Reserve the bacon grease in a heatproof dish.
Put egg in bowl and scramble lightly, set aside.
Chop parsley and scallions.
Portion out cheese and set aside.
Once the pasta is done, drain and put back in pot, immediately add hot bacon grease (no more than about 1/4 cup!). Then add the egg and mix thoroughly.
When the egg is mixed in, add all ingredients except cheese and mix thoroughly again.
Now, add all the cheese, mix one last time, and then feast to your heart’s content.
This recipe is great for cold nights. Enjoy.