Italian Style Bacon & Eggs

READY IN: 30mins
Recipe by twissis

DH & I both love breakfast more than any other meal. This breakfast or brunch recipe by Anna Martini from her "Pasta & Pizza Cookbook" is so good & unlike any other I have seen. I admit to having expanded it a bit, so I hope you will try it & enjoy the outcome. :-)

Top Review by Starrynews

What a neat idea! I have never tried a breakfast dish with pasta like this before. We enjoyed it. Lots of flavor and filling. Thanks for sharing! Culinary Quest '14

Ingredients Nutrition

  • 14 lb pancetta (or sub bacon cut in sml strips ... approx 1 cup)
  • 1 tablespoon olive oil (or butter)
  • 12 lb spaghetti
  • 4 eggs
  • 2 tablespoons light cream
  • 23 cup parmesan cheese (freshly grated & divided per prep directions)
  • 1 large tomatoes (seeded & diced)
  • 12 teaspoon italian seasoning (I use McCormick Classic Herbs)
  • salt (to taste)


  1. Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
  2. Cook spaghetti in boiling salted water.
  3. Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
  4. When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
  5. Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
  6. Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.

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