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Spaghetti with Romaine and Fried Egg
- Coarse salt and ground pepper
- 1/2 pound spaghetti
- 8 ounces bacon chopped into 1 inch pieces
- I head romaine lettuce, chopped
- 2 tablespoons sherry vinegar
- 4 large eggs
- Grated Parmesan cheese
Directions:View on Framed Cooks
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