1 lb spaghetti
¼ cup cream
4 eggs – medium size
½ lb bacon, cut into ½-inch dice
1 tsp olive oil
2 tbsp chopped Italian parsley
Sea salt and freshly ground black pepper, to taste
¾ cup freshly grated parmesan cheese
Beginning with cold water, heat up and bring to boiling point.
Starting with a cold pan, begin frying you bacon up until it is just at the point crispiness. Drain away the oil – this can be done with some paper towels.
Reading your pasta’s instructions, boil to preference.
While you’re pasta is boiling, mix your eggs, cheese, olive oil and your cream.
Get rid of the water, mix along with your and cream sauce and layer the bacon on top. This is now ready for the herbs. Parsley and lavage work really well.
1 pound bacon
1 cup plain yogurt
2 teaspoons mayonaise (non sweet)
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
Salt to taste
1 head lettuce
2 large tomatoes, chopped
Place bacon in a skillet. Cook over medium high heat, turning frequently, until evenly browned. Remove fat.
In a bowl, combine yogurt, garlic powder and black pepper. Season the dressing with salt.
Combine lettuce, tomatoes, bacon in a large bowl. Toss with dressing and serve immediately.
Preparation: 5 minutes
Cook Time: 6 minutes
4 boneless, skinless chicken breasts
1 tsp. dried Italian herbs
1/8 tsp. pepper
4 slices uncooked bacon
1/2 cup grated Parmesan cheese
Sprinkle chicken evenly with Italian seasoning and pepper. Cut each piece of bacon into thirds and place on top of each seasoned chicken breast. Cook on dual contact grill for 4-6 minutes until bacon is crisp and chicken is thoroughly cooked. Sprinkle with cheese and serve. Serves 4
4 slices bacon, cut in half
2 slices bread, toasted
2 lettuce leaves
3 slices tomato
I will not mention times because everyone has different preferences.
Cook your bacon – to perfection!
Toast your bread
Stack bread, bacon followed by cheese, tomato, lettuce, cheese, bacon.
Your tower of power is complete. Served best with frosty cold beer.
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