Bacon And Egg Spaghetti Recipes

BACON AND EGG SPAGHETTI

Steps:

• 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!

SPAGHETTI WITH EGGS AND BACON

Steps:

• Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.

BACON AND EGG PASTA

Steps:

• Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, following manufacturer's instructions.
• Meanwhile, heat oil in medium skillet. Add garlic, and cook until it begins to sizzle. Remove garlic from the oil, and discard. Add bacon, and cook until crisp, about 4 minutes. Drain off most of the fat. Add wine or water, and cook until slightly reduced, about 2 minutes. Set aside.
• In large pasta bowl, combine eggs, cheese, parsley, and black pepper.
• Drain cooked pasta, and immediately add to egg mixture. Toss until well coated. Add bacon, and toss to combine. Serve immediately, sprinkled with red-pepper flakes and additional Parmesan.