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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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

  • 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.
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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