Pasta Papa

• 1/4 pound fresh capellini or 3 ounces dry capellini or dry coil vermicelli
• 1 hot or mild Italian sausage (4 oz.), casing removed
• 2 thick slices bacon, cut into 1/2-inch pieces
• 1 teaspoon minced garlic
• 1 tablespoon chopped green onion
• 3 large eggs, lightly beaten
• 2 tablespoons chopped parsley
• 2 to 3 tablespoons grated parmesan cheese
• Salt and pepper

1. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil.
2. Add noodles and cook, uncovered, until barely tender to bite, 1 to 2 minutes for fresh pasta, 3 to 4 minutes for dry. Drain well.
3. Crumble sausage into a 10- to 12-inch frying pan.
4. Add bacon and stir often over medium-high heat until lightly browned.
5. Drain off and discard all but 2 tablespoons fat.
6. Add garlic and green onions; stir often until onion is limp.
7. Add cooked pasta and mix until hot and coated with fat.
8. Add eggs, 1 tablespoon parsley, and parmesan cheese; stir until eggs are softly set. Spoon onto a plate.
9. Add salt and pepper to taste.
10. Sprinkle noodles with remaining 1 tablespoon parsley.
11. Makes 1 generous or 2 smaller servings.

capellini, italian sausage, bacon, garlic, green onion, eggs, parsley, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/pasta-papa-1262774 (may not work)