Oh nine oh nine oh nine

It is time for bed but here's what was for dinner:

(Carrie's) Carbonara

8 oz Angel hair or vermicelli pasta
1 green pepper, diced
1 medium onion, diced
1 lb bacon
1 (28oz) can of diced tomatoes with basil, garlic and oregano
splash of white wine
1 egg, beaten


Cut bacon into bite size pieces and cook in large pan until crispy. Remove bacon and place on a paper-towel lined plate. Drain all but 2 tbsp of the drippings. In same pan add green pepper and onion and saute until tender. Add wine (about 1/4 to 1/2 cup) to deglaze pan. Add tomatoes and simmer for 5 minutes. Add bacon, cover and reduce heat to low. Cook pasta according to package directions then drain. Place pasta in a large bowl and add egg. Toss to completely coat pasta then add pasta to the tomato mixture. The longer the pasta soaks up the sauce the better. Serve with grated Parmesan cheese, tossed salad and garlic bread.