Hugo'S Pasta Papa

• 1/3 pound fresh linguine pasta
• 1 tablespoon vegetable oil
• 2 slices bacon
• 1 (3.5 ounce) link Italian sausage, casing removed
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped green onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon onion powder
• salt and ground black pepper to taste
• 2 extra large eggs, beaten
• 6 tablespoons grated Parmesan cheese, divided
• 2 teaspoons chopped fresh flat-leaf parsley, divided (optional)
• 2 teaspoons grated Parmesan cheese (optional)

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fresh linguine and return to a boil. Cook until the pasta floats to the top, 2 to 3 minutes; drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat, and cook bacon, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and set aside. Cook and stir sausage in the same skillet, until brown and crumbly, 8 to 10 minutes. Drain excess grease.
3. Return bacon to skillet and stir in garlic, 2 tablespoons flat-leaf parsley, green onions, garlic powder, oregano, seasoned salt, onion powder, salt, and black pepper; cook and stir just until garlic is fragrant, about 30 seconds.
4. Stir cooked linguine into the bacon and sausage; toss lightly to combine. Stir eggs and 6 tablespoons Parmesan cheese into the pasta until eggs are set, about 2 minutes. Divide onto 2 serving plates and sprinkle each serving with 1 teaspoon parsley and 1 teaspoon Parmesan cheese.

linguine pasta, vegetable oil, bacon, italian sausage, garlic, flatleaf, green onion, garlic, oregano, salt, onion powder, salt, eggs, parmesan cheese, flatleaf parsley, parmesan cheese

Taken from www.allrecipes.com/recipe/222986/hugos-pasta-papa/ (may not work)