Breakfast Spaghetti

This is more or less a version of spaghetti carbonera, but whatever! My mom used to make this for me all the time growing up and it's a favorite--I'm just so glad it quickly became one of Bobby's favorites too. Super easy and great if you've got a few extra eggs or leftover bacon.

Breakfast Spaghetti

Spaghetti noodles (enough for 2)
4 eggs
5-6 strips of bacon (we use turkey bacon)
handful of diced onion
2-3 tbs. olive oil
Pepper
Garlic salt

In a large skillet, thoroughly cook the bacon strips. Once they're cooked all the way through, set them aside on paper towels to absorb the grease. Add diced onion to the skillet, along with a few tablespoons of olive oil. Boil spaghetti in a large pot while the onion cooks. In a separate bowl, beat the 4 eggs and stir in a few dashes of pepper and garlic salt. When the pasta is ready and the onions are cooked, drain the pasta--do not rinse--and add to the skillet with the onions. Pour the beaten eggs over the pasta and stir thoroughly (the heat from the skillet will scramble the eggs around the pasta). Hold bacon strips over the skillet and crumble them--stir the bacon into the pasta, and serve immediately.