Bacon-Egg Spaghetti recipe

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Ingredients

8 slices bacon
½ pound fresh mushrooms, sliced
1 pound spaghetti
1 pound American cheese, cubed
4 eggs, beaten

Nutrition Info

515.5 calories
carbohydrate: 44.8 g
cholesterol: 156.5 mg
fat: 25 g
fiber: 2.1 g
protein: 27.1 g
saturatedFat: 13.4 g
servingSize: -
sodium: 1097.9 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

A cheesy creamy sauce for spaghetti with bacon and mushrooms.

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