Chiappetti's Breakfast Spaghetti

Chiappetti's Breakfast Spaghetti

From: Chef Steve Chiappetti, Viand, Chicago. Yield: 24 servings.

4 lb. Barilla spaghetti

2 lb. bacon, diced

4 lb. ricotta cheese

1½ lb. shredded Parmesan cheese

4 tsp. dried oregano

1 tsp. salt

½ tsp. pepper

6 Tbsp. butter, diced

24 eggs

Blanch spa

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food & Drink