Spaghetti with Eggs and Bacon

By rrxing

Ingredients

• 8 ounces uncooked spaghetti
• 4 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

Preparation

Step 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 boil). 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.
Yield: 4 servings.