Bacon-Egg Spaghetti5 Reviews
“A cheesy creamy sauce for spaghetti with bacon and mushrooms.” - by Glennis Kidder
Original recipe yields 8 servings
- In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
- Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
- Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
Amount Per Serving (8 total)
- 515 cal
- 25 g
- 44.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"I changed a few things when making this:i fried the mushrooms, scrambled the eggs and grilled the bacon all separatly before putting them all together with the cooked spaghetti, then added the cheese ..." See morecubes and stired! It was quick, colourful and very tasty!"
"I didn't use mushrooms, cause I don't like them, but it was Pretty good, a little heavy and sticky...." See more"
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