1 lb. turkey bacon
1 (16 oz.) box spaghetti
10 eggs
chicken bouillon (mixed with 1/4 cup water)
soy sauce
grated Parmesan cheese
chopped green onions, for topping (optional)

Slice entire pound of turkey bacon vertically into small strips, cook until crispy and brown, set aside to drain any grease on a paper towel lined plate.

Boil water in a large pot and cook pasta according to package directions/personal preference. Do this while preparing the eggs.

Scramble the ten eggs in a large frying pan. It's better if you have a good non-stick skillet, not adding any butter or oils to prevent the eggs sticking.

Drain pasta water and put pasta in a large bowl. Prepare chicken bouillon in a small cup with very little water. I usually use about 2 packets or cubes in 1/4 cup of water (or less!). The idea is to make it strong, with just enough moisture to effectively coat the pasta for a little added flavor.

Toss with pasta to coat. Add a little soy sauce and the cheese (amounts are all based in preference and personal tastes) and toss to coat pasta.

Add bacon and eggs to pasta and toss, adding cheese and soy sauce to get desired taste.

You can add chopped green onions as a topping. I usually set these aside in a bowl on the table, letting others choose to add or not.

This is great served with garlic bread and a nice green salad. And what's also nice is that leftovers microwave nicely for breakfast as well, or anytime! It usually doesn't last long.

Enjoy!

Submitted by: Rosalie Coleman