Bacon and Egg Spaghetti
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!
- Ready In:
- 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
- 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!
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I saw this recipe in a magazine with only a few minor changes, used heavy cream (I know that's rich but oh so creamy) and only cooked the eggs to a temp of 160 then mixed all together after draining off the grease from the bacon. Great for a busy brunch and serve w/Memosas. Thanks so much for posting1Reply
Yum! I didn't end up cutting off the bacon rinds (I was STARVING, and after taking the time to do two strips, decided it wasn't worth it), but that didn't seem to matter. Very tasty. I will say, I would probably serve this as a side dish instead of a main dish, but it was very good. I used elbow macaroni, and it worked well.1Reply
I followed the recipe to the "T" and it looked delicious, but it didn't WOW us to a 5 star level. A nice quick meal with ingredients that we had on hand, that's for sure. I used a high quality nice flavored bacon, I think the dish could use even more to add flavor, but given that the fat levels are already off the chart, I'm not sure if this meal is worth the calories. We aren't afraid of a bit of fat in our house, but I have to say that I almost had a tummy ache after eating so much fat. I think I would cook more bacon, but get rid of at least 1/2 of the bacon grease by cooking that up first. We are a family that eats all leftovers and these leftovers got ignored, sorry. PS...one thing I did think would be good in this would be to toss in some quick steamed/fried spinach....Reply
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