Bacon-Egg Spaghetti

6 Reviews Add a Pic
Glennis Kidder
Recipe by  Glennis Kidder

“A cheesy creamy sauce for spaghetti with bacon and mushrooms.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
  2. 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.
  3. Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
  4. 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.

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Reviews (6)

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 cubes 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.



added green pepper and onion for a little extra flavor. Very satisfying.

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Amount Per Serving (8 total)

  • Calories
  • 515 cal
  • 26%
  • Fat
  • 25 g
  • 39%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 169 mg
  • 56%
  • Sodium
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

Chicken Spaghetti


next recipe:

Bacon Spaghetti