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Brown a package of bacon, set aside and drain skillet.
Cook 1 lb. extra thin spaghetti or vermicelli according to package directions. When it's just soft enough to eat, drain the water and add several cups of whole milk to prevent it from sticking to the pan. (You may use some or all cream if you want a higher calorie dish.) Add 8 oz. of nuefachetel cheese. Replace the pot on the cooling burner. Add 1 or 2 tsps of fresh or dried basil and/or oregano, etc. Add garlic salt to taste. Sprinkle with 3/4 to 1 cup of shredded parmesan cheese. (Shredded has more flavor than grated.) Stir to distribute cheese. Add more milk if needed or turn burner on to low if needed to melt the cheese. Scramble two eggs per person in the drained bacon skillet. Crumble bacon. Place pasta in serving bowls, top with crumbled bacon, scrambled eggs and fresh ground pepper. Add grated parmesan if desired. Serve with warm French bread.
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First Farm Inn
Petersburg (Covington/Cincinnati area), Kentucky Enjoy Northern Kentucky's historic country bed and breakfast -- with or without your horses. |
 Click here for pictures and information about the inn. |
| More First Farm Inn Recipes: Snapdoodle | Sister Nancy's Poppy Seed Muffins | Key Lime Pie | |
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