Italian Style Bacon & Eggs

Recipe by twissis
READY IN: 30mins


  • 14
    lb pancetta (or sub bacon cut in sml strips ... approx 1 cup)
  • 1
    tablespoon olive oil (or butter)
  • 12
  • 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)


  • 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.
  • Cook spaghetti in boiling salted water.
  • 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.
  • 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).
  • Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
  • Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.