In these times of budget tightening, the Italians seem to have a creative advantage over him. Breakfast, lunch or dinner is served some kind of pasta. It is not uncommon for their eggs and are at the beginning of the day for breakfast in the form of pasta. They are masters in hungry hordes. For the cholesterol conscious, criminal or an egg substitute and egg products can be used with a total of wheat noodles.
Pasta and eggs
(Serves4-6 or more)
1-lb. Linguine, spaghetti, macaroni or elbow
1 - 1-1/2-tsps. butter, low fat
4 - eggs, or 4-TLB. Egg Substitute
1 tsp. Sour cream
Salt and pepper to taste
Grated Parmesan cheese
1-TLB. dried parsley
3 slices bacon, cooked and cut into small pieces
Instructions: In a large pot: Fill about halfway with water. Enough for the pasta. Allow the water to a boil. Add a bit 'of salt.Sprinkle with a little olive oil to it. Add the pasta and cook until the pasta is soft enough to chew. Try it with a fork for cooking. Drain the pasta to ensure that all water is gone. In a bowl: Mix the eggs and sour cream. Do not add water or milk, eggs. After the pasta is empty. Melt the butter, season with salt and pepper. Tagliatelle with herb butter Pour the egg mixture to the cooked hamPasta. Lower the heat to low and the pot with a lid. The eggs should look like scrambled eggs when they are cooked. Add bacon, cheese and dried parsley. to the egg. Avanzo cooked sausage, Italian sausage, meat sauce or chopped bacon to also replace the light. Serve with toasted Italian bread.
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