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Spaghetti with Eggs and Bacon Recipe

Spaghetti with Eggs and Bacon Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 serving (calculated without additional cheese) : 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

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jkcoach98 User ID: 6551173 269061
Reviewed Jul. 6, 2017

"This is a nice dish with a tasty mixture of flavors. I think that angel hair pasta would be better for this recipe."

wasoongu User ID: 1077273 267794
Reviewed Jun. 8, 2017

"5000 stars. It does need a bit of green-- maybe parsley."

Sue Zappa User ID: 1094741 253063
Reviewed Aug. 23, 2016

"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!"

tiffanykorn User ID: 6174400 224701
Reviewed Apr. 12, 2015

"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."

danielleylee User ID: 4484886 214189
Reviewed Dec. 6, 2014

"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."

Beema User ID: 446601 201287
Reviewed Nov. 11, 2014

"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!""

BajaGirl61 User ID: 7502673 11964
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."

Surprisingtradition User ID: 7315284 38028
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..."

kar52 User ID: 1298672 13181
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.."

kitzer User ID: 4188178 35024
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!!"

Meesing User ID: 5989214 32062
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!"

jonityler User ID: 5358703 201286
Reviewed Apr. 6, 2013

"Everyone loved it! So quick and easy. Eggs cooked very fast."

[email protected] User ID: 1665956 13180
Reviewed Apr. 3, 2013

"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!"

Ruth June User ID: 5675789 11158
Reviewed Apr. 3, 2013

"As much as I would love to try this dish, the calorie count makes it prohibitive for us. RJM"

trainwat User ID: 6115143 8872
Reviewed Jan. 8, 2012

"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."

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