BLT Pasta

Well, it is not really bacon, lettuce and tomato. Cooking lettuce with pasta didn’t sound like a good idea so we used spinach instead. But it is a great dish.
 
INGREDIENTS
8    ounces uncooked pasta
6    slices of bacon
2    cups grape or mini roma tomatoes, halved
6    ounces baby spinach, torn to small pieces
¼   cup grated Parmesan cheese
2    eggs, beaten

METHOD

Cook the pasta according to package directions to al dente, drain and set aside. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon to paper towels to drain and dispose of all but 2 tablespoons of bacon fat. (Do not pour it down the sink but put it into a can and into the garbage.)

Add the tomatoes to the skillet and cook for 5 to 6 minutes until softened. Chop the bacon finely and add to the skillet. Add the pasta and slowly add the spinach, stirring to incorporate it. When the spinach is cooked, about 4 to 5 minutes, remove the pan from the heat and stir in the Parmesan cheese. Pour the beaten egg over the pasta and mix it in - the heat of the pasta will cook the egg. Serve immediately.

Based on a recipe from Cooking Light magazine.