Bacon Egg Spaghetti Recipes

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SPAGHETTI WITH EGGS AND BACON



Spaghetti with Eggs and Bacon image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

SPAGHETTI CARBONARA II



Spaghetti Carbonara II image

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Provided by SABRINATEE

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
¼ cup dry white wine
4 eggs
½ cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g

BACON AND EGG SPAGHETTI



Bacon and Egg Spaghetti image

I found this recipe in an old Italian cookbook. It's really easy to make and best of all it will be absolutely DEMOLISHED at the table. Especially by the kids. Enjoy!

Provided by Brett Lee

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 slices bacon (rind removed)
1 (16 ounce) packet spaghetti
1 1/2 cups grated parmesan cheese
3 eggs (room temperature)
1/2 cup chopped Italian parsley
3 garlic cloves (skin on)
1/4 cup olive oil

Steps:

  • Bring some salted water to the boil in a large pot for cooking the spaghetti.
  • In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
  • Slice the bacon rashers into small cubes or thin strips if you prefer.
  • Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
  • In a large skillet over a medium high heat pour the olive oil and add the garlic.
  • While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
  • After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
  • When the bacon's cooked remove garlic cloves and turn down to a low heat.
  • Cook spaghetti to packet instructions (al dente) and drain.
  • In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
  • Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
  • Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
  • Serve with piping hot garlic or herb bread-- YUM!

BACON EGG SPAGHETTI



Bacon Egg Spaghetti image

My husband was born in Germany. This was a traditional meal that he has now passed on to our children. The kids love it (especially with ketchup for some strange reason).

Provided by rachelwolfert

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb pasta (any pasta works, enough to feed 4-6 people)
6 eggs
1/2 lb turkey bacon
2 tablespoons butter
1 teaspoon salt and pepper (or to taste)

Steps:

  • Cook noodles.
  • Scramble eggs.
  • Fry bacon.
  • Mix the bacon, eggs and pasta all together.
  • Brown butter and pour over mixture, mix.
  • Add salt and pepper to liking.

Nutrition Facts : Calories 726, Fat 26.5, SaturatedFat 9.3, Cholesterol 383.6, Sodium 840, Carbohydrate 86.6, Fiber 3.6, Sugar 3.6, Protein 32.9

BACON AND EGG PASTA



Bacon and Egg Pasta image

This recipe is also delicious served the next day fried until golden in a bit of olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

3 cloves garlic, lightly crushed
3 tablespoons olive oil
1/2 pound bacon, chopped
1/2 cup white wine, or water
2 large eggs
1/2 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped flat-leaf parsley
1/4 teaspoon freshly ground pepper, or to taste
1 pound linguine (or any other variety pasta)
Crushed hot red-pepper flakes, for serving

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, following manufacturer's instructions.
  • Meanwhile, heat oil in medium skillet. Add garlic, and cook until it begins to sizzle. Remove garlic from the oil, and discard. Add bacon, and cook until crisp, about 4 minutes. Drain off most of the fat. Add wine or water, and cook until slightly reduced, about 2 minutes. Set aside.
  • In large pasta bowl, combine eggs, cheese, parsley, and black pepper.
  • Drain cooked pasta, and immediately add to egg mixture. Toss until well coated. Add bacon, and toss to combine. Serve immediately, sprinkled with red-pepper flakes and additional Parmesan.

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