Recipe tags: garlic base, moderate difficulty, main, vegetarian, stovetop
|1 lb||thin spaghetti, cooked al dente according to package|
|4 oz||bacon, julienned|
|½ cup||small diced red bell pepper|
|½ cup||small diced yellow bell pepper|
|½ cup||small diced orange bell pepper|
|1 Tbsp||minced garlic|
|2 Tbsp||Better Than Bouillon® Roasted Garlic Base|
|1 cup||cubed fontina cheese|
|2 cups||cubed havarti cheese|
|2||large eggs, beaten|
|½ cup||grated parmesan cheese|
|¼ cup||freshly chopped parsley|
Cook thing spaghetti al dente according to the package. Set aside.
Add the bacon to a large saucepan over medium high heat. Cook the bacon for 3-4 minutes – do not crisp. Remove the bacon from the pan with a slotted spoon to a plate lined with paper towels.
Add the bell peppers to the pan and cook for 2-3 minutes. Add the garlic and Roasted Garlic Base to the pan and cook for 30 seconds more.
Add the fontina and havarti to the pan and stir over low heat until melted. Add the eggs to the pan and stir until creamy.
Remove the pan from the heat and stir in the parmesan cheese and parsley. Add the spaghetti and toss to combine.