You can use fresh diced tomatoes or canned for this recipe.
- 8 slices bacon
- 2 tbsp butter
- 1/3 pkg spaghetti
- 4 eggs beaten
- 1/2 cup grated parmesan cheese
- 1/3 cup chopped fresh parsley
- 2 large tomatoes seeded, diced
- salt n pepper
- additional parmesan cheese
In large frypan cook bacon until crisp. Drain, reserving 2 tbsp of the drippings. Set aside.
Combine butter and drippings, Set aside.
In large saucepan, cook spaghetti according to package directions; drain and return to saucepan.
Add butter mixture, eggs, cheese and parsley tossing to combine.
Cook and stir over low heat until mixture is creamy and slightly thickened. Add chopped bacon.
Stir in tomatoes. Add salt and pepper to taste.
Serve immediately with additional parmesan cheese.