Italian Style Bacon & Eggs – a delicious recipe with pancetta, olive oil, eggs, light cream, parmesan cheese, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put the olive oil (or butter) in a fairly lrg skillet. Add the pancetta (or bacon) & fry it lightly over med-heat till the fat has melted. Remove from heat & set aside.
2
Cook spaghetti in boiling salted water.
3
Meanwhile, beat the eggs in a bowl w/a whisk. Whisk in the cream, half of the Parmesan cheese & the Italian herb blend. Add the diced tomato & stir to combine.
4
When the spaghetti is still fairly firm to the bite, drain & transfer it to the warm skillet w/the bacon. Place over med-heat & stir so it will absorb the flavor of the pancetta (or bacon).
5
Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.
6
Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.
278
kcal
Calories
21
g
Fat
3
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 lb pancetta (or sub bacon cut in sml strips ... approx 1 cup), 1 tablespoon olive oil (or butter), 1/2 lb spaghetti, 4 eggs, and more.
Yes, Italian Style Bacon & Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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