Spaghetti Carbonaro - cooking recipe

Ingredients

3 eggs
4 slices bacon
1/2 c. chopped onions
1/4 c. chopped green pepper
2 Tbsp. raisins or currants
2 cans (15 oz.) Chef Boyardee spaghetti and meat balls
2 pkg. (10 oz.) frozen leaf spinach, cooked and drained
3 Tbsp. Parmesan cheese
1/2 tsp. salt

Preparation

Hard-cook eggs.
Fry bacon in skillet until crisp.
Remove and drain on absorbent paper.
Take out all but one tablespoon bacon fat; saute onions and green peppers in fat until golden.
Add raisins and both cans of spaghetti and meat balls.
Cover and simmer for five minutes.
Shell and dice hard-cooked eggs.
Toss spinach with cheese and salt.
Arrange spaghetti mixture in center of platter.
Arrange spinach around outside of platter. Garnish with chopped eggs.
Serves four to six.