Ingredients
1/4 pound fresh capellini or 3 ounces dry capellini or dry coil vermicelli
1 hot or mild Italian sausage (4 oz.), casing removed
2 thick slices bacon, cut into 1/2-inch pieces
1 teaspoon minced garlic
1 tablespoon chopped green onion
3 large eggs, lightly beaten
2 tablespoons chopped parsley
2 to 3 tablespoons grated parmesan cheese
Salt and pepper
Preparation
In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add noodles and cook, uncovered, until barely tender to bite, 1 to 2 minutes for fresh pasta, 3 to 4 minutes for dry. Drain well. Crumble sausage into a 10- to 12-inch frying pan. Add bacon and stir often over medium-high heat until lightly browned. Drain off and discard all but 2 tablespoons fat.
Add garlic and green onions; stir often until onion is limp. Add cooked pasta and mix until hot and coated with fat. Add eggs, 1 tablespoon parsley, and parmesan cheese; stir until eggs are softly set. Spoon onto a plate. Add salt and pepper to taste. Sprinkle noodles with remaining 1 tablespoon parsley. Makes 1 generous or 2 smaller servings.
