Spaghetti Carbonaro

• 3 eggs
• 4 slices bacon
• 1/2 c. chopped onions
• 1/4 c. chopped green pepper
• 2 Tbsp. raisins or currants
• 2 cans (15 oz.) Chef Boyardee spaghetti and meat balls
• 2 pkg. (10 oz.) frozen leaf spinach, cooked and drained
• 3 Tbsp. Parmesan cheese
• 1/2 tsp. salt

1. Hard-cook eggs.
2. Fry bacon in skillet until crisp.
3. Remove and drain on absorbent paper.
4. Take out all but one tablespoon bacon fat; saute onions and green peppers in fat until golden.
5. Add raisins and both cans of spaghetti and meat balls.
6. Cover and simmer for five minutes.
7. Shell and dice hard-cooked eggs.
8. Toss spinach with cheese and salt.
9. Arrange spaghetti mixture in center of platter.
10. Arrange spinach around outside of platter. Garnish with chopped eggs.
11. Serves four to six.

eggs, bacon, onions, green pepper, raisins, frozen leaf spinach, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694439 (may not work)