Spaghetti with Eggs and Bacon Recipe
- 8 ounces uncooked spaghetti
- 4 large 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
- 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.
1 serving (calculated without additional c: 486 calories, 21g fat (9g saturated fat), 238mg cholesterol, 611mg sodium, 45g carbohydrate (3g sugars, 2g fiber), 26g protein
Reviews for Spaghetti with Eggs and Bacon
"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."
"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..."
"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!"
"Everyone loved it! So quick and easy. Eggs cooked very fast."
"This was perfect for dinner tonight. I omitted the salt, because there is so much of it in our foods already. And, I added pepper to my serving, but that's a personal choice. For those worried about fat, sodium and cholesterol, use egg substitute, for the eggs, and it's already beaten! For the bacon, use turkey bacon. I used skim milk instead of 1/2 and 1/2. And, you can use shredded Parm. cheese instead of the grated to save on sodium. My husband made a face when I first mentioned the recipe, but he had seconds and wants me to remember this one!"
"As much as I would love to try this dish, the calorie count makes it prohibitive for us. RJM"
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.