Spaghetti with Eggs and Bacon

Name: Spaghetti with Eggs and Bacon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.

Ingredients

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

Directions

1. In a 6-qt. stockpot, cook spaghetti according to package directions. 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.

Nutrition 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.

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