Prep 10 mins
Cook 0 mins
This is a dish that comes from taking a little and making it go a LONG way. However, for some reason, it isn't just about making it go a long way, it just tastes great! I posted this a very long time ago, but recently, I have had a friend point out that this is basically Pasta Cabonara. We just made it the "old school" way as my mother's family did. They were French Canadian imigrants to NY back in the 50's and this came down as a great way to feed a family of 13. My mother is the oldest of the 11, and everyone in the family has a twist on this. They use ham instead of bacon, or any other meat item in the fridge, including HOT DOGS! Cheeses vary, but the one consistant thing is if you use hot dogs, you add slices of American Cheese. They just go way too well. Many will also add in Jalepeno Peppers, or other veggies. You can throw in darned near anything. But if you sprinkle some Italian spices over the top near the end, and maybe dice in tomato, you get something more like the Italian classic.
- 2 ounces pasta, prepared
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon butter
- 1 tablespoon bacon bits
- 1 slice cheese
- Pick any left over pasta (except perhaps colored pasta's or rotini types), put about one generous handful of pasta per person into a pre-heated pan with melted butter.
- Get noodles hot and covered by the butter.
- Move the pasta to one side or out to the sides opening a spot in the middle.
- Drop in one egg and scramble the egg in the pan quickly.
- Mix egg over all the pasta and add a small splash of milk.
- Once eggs begin to firm up, arrange the noodles and eggs in the pan and stop stirring. Let the mixture begin to crisp slightly on the bottom.
- While the noodles and eggs begin crisping on the bottom, put the cheese on top of the egg. Let it continue to crisp over about 3 to 4 minutes.
- As the cheese melts into the noodles, sprinkle the bacon bits on top and add a few strategically placed shots of salt and pepper.
- Slide the entire thing in one piece off onto a plate and add any additional salt and pepper as desired once you taste it.
At first glance I didn't think these ingredients had any business being together in a recipe, but I was intrigued enough to give it a try. And I'm so glad I did!! It was surprisingly tasty and very easy. Thanks so much for sharing. We will definitely be making this again.
I cut down to 2 servings using 1 large egg and served with a sprinkle of Parmesan cheese. Great lunch with a small salad. Thanks for posting Dave and Sue. made for Pick A Chef Spring 2011.
This dish reminded me of something my mother used to make when I was a kid. But she scrambled the eggs before tossing in the pasta. I liked the eggs being tossed in afterward because I think it got more incorporated throughout. I added cheddar cheese on the top of each serving and let it melt into the pasta. It was absolutely delicious! Thanks for posting your version of a delicious, easy dish.