• 1 package (1 pound) spaghetti
  • 1/2 pound sliced bacon, diced
  • 1 large green pepper, halved, seeded and diced
  • 3 eggs
  • 1/2 teaspoon leaf marjoram, crumbled
  • 1/2 teaspoon salt
  • dash of pepper
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 cup grated Romano cheese

Cooking Instructions

  1. Cook spaghetti in boiling salted water, following label directions; drain and place on deep, serving platter.
  2. While pasta cooks, cook bacon until crisp in a skillet. Remove with a slotted spoon to paper toweling.
  3. Drain off all but 2 tablespoons of bacon fat from skillet. Saute green pepper in skillet until soft.
  4.  Break eggs in a small bowl. Stir in marjoram, salt and pepper.
  5. 4. Toss butter or margarine with the hot spaghetti until melted.
  6. Add seasoned eggs and toss until completely blended.
  7. Add bacon, green pepper and the grated cheese.
  8. Toss again; serve at once. Serves 6.