Spaghetti with egg and bacon

Recipe from: 12/10/1992 12:00:00 AM
Ingredients 5
Servings 4


  • 250
    uncooked spaghetti
  • 250
    bacon, chopped into small pieces or use bacon offcuts
  • 4
    extra-large eggs, beaten
  • 80
    Cheddar cheese, grated
  • salt and freshly ground black pepper to taste


Boil the spaghetti in rapidly boiling salted water until soft. Drain well and set aside. Fry the bacon in a pan until crisp, adding a little oil if necessary. Add the spaghetti to the bacon in the pan and mix. Blend the eggs with three quarters of the cheese. Remove the pan from the heat and stir the egg mixture into the spaghetti mixture. Stir until well blended and the cheese has melted slightly - the heat from the pan will be sufficient to cook the egg. Season well with salt and pepper and serve immediately. Serve extra cheese in a separate bowl for sprinkling. Serves 4.

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