Menu Enter a recipe name, ingredient, keyword...

Spaghetti with Eggs & Bacon


Google Ads
Rate this recipe 4.6/5 (11 Votes)


  • 8 ounces uncooked spaghetti
  • 4 eggs
  • 3/4 cup half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • 1 pound bacon strips, cooked and crumbled


Adapted from


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 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. Yield: 4 servings

You'll also love

Review this recipe

Homemade Bacon Spaghetti with Bacon, Brussels Sprouts and Artichokes