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


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