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Spaghetti with Eggs and Bacon Recipe

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Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.

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Spaghetti with Eggs and Bacon Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

8 ounces spaghetti
1/2 pound bacon
4 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup half-and-half cream
Additional Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, cook bacon; drain and crumble, then set aside. Combine eggs, Parmesan cheese and cream in a small bowl. Drain spaghetti and return to cooking pan. Stir in egg mixture. Quickly toss and cook until egg mixture is done and coats spaghetti. Stir in bacon and serve immediately with additional Parmesan cheese. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 686 calories, 45 g fat (18 g saturated fat), 273 mg cholesterol, 682 mg sodium, 44 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Spaghetti with Eggs and Bacon in Country Woman January/February 1993, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Spaghetti with Eggs and Bacon (1)

Spaghetti with Eggs and Bacon

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Reviewed on Jan. 08, 2012 by trainwat

This is a new family favorite. I doubled the recipe and found it served 5 adults well (plus a little leftovers for the next day!) The only changes I made was to use skim milk for the half and half, and I added salt. I felt like it took nearly 10 minutes to cook the spagetti with the egg coating. Overall, quick, easy, great tasting food.