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Spaghetti with Eggs and Bacon

 Spaghetti with Eggs and Bacon
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.