Bacon Parmesan Egg Noodles

I know that it is tempting to grab a box of pasta as a side dish. It seems easier and faster than making your own from scratch. It isn’t. This takes NO time and is delicious. And this contains no disodium guanylate. Unless you just like that.

I cook bacon on Sunday and keep it in the fridge for recipes such as this to save time. Sometimes, I toss in 2 tablespoons frozen peas or chopped matchstick carrots-or both.

Bacon Parmesan Egg Noodles

 Servings: 4

Time:  Prep: 5 minutes   Cooking:  11 minutes

Hardware:  A measuring spoons and cups, a large pot, a colander, a spoon and a serving bowl

Ingredients:

• 8 oz wide egg noodles
• 3 tablespoons melted butter
• 1 tablespoon dried parsley
• 1 tablespoon onion flakes
• ¼ cup shaved Parmesan
• 3 slices crumbled bacon

1. Cook the pasta following the package directions.
2. Drain saving ⅛ cup of the pasta water.
3. Toss the pasta, hot pasta water and the other ingredients. Taste and adjust the salt. Serve warm.