Ingredients
1 lb thick sliced bacon, diced
2 Tbs salt
3 eggs
1/3 cup chopped italian parsley
spinach linguini
pink artichoke and romano cheese sauce
Preparation
saute bacon in small skillet until crisp, remove with slotted spoon, drain on paper towel boil water and cook linguini until firm and tender while pasta cooks beat eggs in large serving bowl drain pasta immediately when done, pour into bowl of eggs and toass - heat will cook eggs toss in bacon, salt, and sauce top with parsley
