- 8 ounces uncooked spaghetti
- 4 large eggs
- 3/4 cup half-and-half cream
- 1/2 cup grated Parmesan cheese
- 1/2 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- Additional grated Parmesan cheese, optional
- 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.
- Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Spaghetti with Eggs and Bacon
"This recipe has been a family favorite since it was first published in Country Woman! Unfortunately, I lost some of my issues of CW, TOH, & QC when we moved, along with some of our favorite recipes. This one was recently requested by our youngest daughter who barely remembers it but would like to enjoy it again.Have to admit I'm rather surprised at some reviewers' attempts to make this dish "healthy." Our daughter-in-law who works as a cardiac charge nurse in the cardiac intensive care unit of a large metro hospital has told me that cardiologists now recommend cooking with bacon fat! That's all she uses! So, give up the disgusting whole wheat pasta (school kids throw away their lunches because of its horrible taste!), etc. Make it as printed & enjoy it! Add whatever flavor additions your family would like, but don't try to improve on a great recipe!"
"I was skeptical about this recipe, but figured I would give it a try. I am very happy I did. This dish was amazingly delicious! It's a good mixture, that I am excited to make again. It has a good blend of flavors and very simple to make."
"This recipe barely has any ingredients and I wanted to almost add something extra but resisted. I am glad I did my husband really liked this recipe as is. He said it is very creamy and has a good bit of saltiness with the cheese and bacon."
"I was really hungry one morning and decided to make a much smaller version of this dish, and was blown away... I didn't have any bacon but it was really nice and smooth and creamy, and very satisfying. Yum. This field editor says "Bravo!""
"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."
"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.."
"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!!"
"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!"