Vermicelli-Cheese Toss

Course : Cheeses
Serves: 6
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1 package vermicelli - 16 oz
5 slices bacon-1/4 lb -- cut into 1/2 in pieces
1/2 cup dry white wine
1/2 cup romano or parmesan cheese
3 large eggs -- well beaten
1/2 cup romano or parmesan cheese
1 teaspoon freshly ground pepper

Preparation / Directions:

Cook vermicelli as directed on package, drain bu do not rinse. Return to pan; keep warm. Cook the bacon in 10 inch skillet over medium heat, stirring frequently, until almost crisp. Remove bacon using slotted spoon; reserve bacon. Stir wine into bacon fat. Heat to boiling. Boil and stir 3 minutes. Pour wine mixture over vermicelli. Add bacon, 1/2 cup cheese and eggs. Toss over low heat until egg adheres to spaghetti and appears cooked. Serve with remaining cheese and pepper


Nutritional Information:

46 Calories (kcal); 2g Total Fat; (60% calories from fat); 3g Protein; trace Carbohydrate; 94mg Cholesterol; 29mg Sodium

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