Spaghetti with Eggs and Bacon Recipe
Spaghetti with Eggs and Bacon Recipe photo by Taste of Home

Spaghetti with Eggs and Bacon Recipe

Publisher Photo
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 4 eggs
  • 3/4 cup half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound bacon strips, cooked and crumbled
  • Additional grated Parmesan cheese, optional

Nutritional Facts

1 serving (calculated without additional cheese) equals 486 calories, 21 g fat (9 g saturated fat), 238 mg cholesterol, 611 mg sodium, 45 g carbohydrate, 2 g fiber, 26 g protein.

Directions

  1. Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese.
  2. Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese. Yield: 4 servings.
Originally published as Spaghetti with Eggs & Bacon in Country Woman January/February 1993, p37

Nutritional Facts

1 serving (calculated without additional cheese) equals 486 calories, 21 g fat (9 g saturated fat), 238 mg cholesterol, 611 mg sodium, 45 g carbohydrate, 2 g fiber, 26 g protein.

This recipe pairs well with a medium red wine.

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Reviews for Spaghetti with Eggs and Bacon

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2014

I made this recipe as it was written but served with pesto on the side for my family to add as they pleased. Another reviewer's addition of onion when frying the bacon along with fresh ground pepper would be something I'd try if I make this again. I always add garlic paste along with a dash of salt when cooking pasta, so I would not need to add garlic to the onion/bacon mixture. Overall I liked it, but without the pesto, it was a little bland. Note: I used 1/2 of a 16 oz. box of thin spaghetti but didn't use all of the egg, cream, cheese mixture. Maybe would try using the entire box the next time or a thicker noodle such as fettucini.

MY REVIEW
Reviewed Dec. 8, 2013

Looking forward to trying this..I love to eat healthy, but eating healthy does not mean complete abstinence from fat... I love that taste of home includes this type of recipe. Thank you...

MY REVIEW
Reviewed May. 28, 2013

I haven't made it yet but I plan on it,sounds really yummy to me,I think it would be good to with some green onions in it to..

MY REVIEW
Reviewed Apr. 10, 2013

Excellent Carbonara!!

I added some chopped onion and a few cloves of minced garlic when I was frying the bacon. (I add garlic to almost everything!) I also added fresh ground pepper and salt to the egg mixture.

The next day I added some white wine while reheating the 're-runs' and that added yet another flavor.

TEN stars if possible!!

MY REVIEW
Reviewed Apr. 9, 2013

I used fat free half n half, omitted the bacon (bc I didn't have any on hand), and used a little bit of basil pesto for the strong flavor (heart healthy omega-3's). Have been looking for a carbonara recipe for awhile and am SOO happy to have one that I can make! Plan to substitute whole wheat pasta and omit bacon next time. Yum!

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