Sicily is the largest island in the Mediterranean Sea, and also a part of Italy.  All in all, sounds like a pretty amazing place to visit.  My friend at work has an even better story… she lived there. Yep, lived in the land of pizza, pasta, and amazing wine.  Not a bad deal, if you ask me.

Of course, when I asked her about it, I had to ask about the food.  She shared this recipe, that her son asks for at every birthday.  I must say I am taking this opportunity while being pregnant, to eat this decadent dish.  I did make it after work, it was simple (and no, I didn’t curdle the eggs!! Yippee!).  It was delicious.

Her original recipe was for double this amount.  I’d say the amount below would serve 4 people.  I have leftovers, and plan on bringing some to work for her to critique my work!

1 lb spaghetti
1/2 lb thick-sliced bacon
1/2 lb thinly-sliced boiled ham
1/2 medium onion, chopped
4 – 6 eggs
Parmesan cheese (I used approximately 1/3 of a container of Kraft grated Parmesan)
garlic powder, salt, and pepper to tasted (I didn’t add any salt, but I did add garlic powder to the eggs and freshly ground black pepper)

Cook bacon and onion. When almost fully cooked, add the ham to brown. Drain all grease.

Cook the spaghetti according to package directions.

After spaghetti is cooked, drain it and return to the pain you cooked it in.

Mix the eggs and Parmesan cheese well.  The eggs will make the Parmesan cheese stick to the spaghetti. (I used 5 eggs)

Add the bacon, onions, and ham to the spaghetti.   Add the egg/cheese mixture.   Heat the spaghetti over medium/low heat, stirring constantly.  Stirring constantly will prevent chunks of cooked/scrambled eggs from forming.

Continue cooking until heated thoroughly.   Eggs should be cooked and warm, but the mixture should remain moist.  Add seasonings to taste, and additional cheese if desired.  If it seems dry, add more eggs.

Arrivederci!!

~M