Italian Style Bacon & Eggs

Prep Time
Cook Time
Ready In

"DH & I both love breakfast more than any other meal. This breakfast (or brunch) recipe by Anna Martini from her "Pasta & Pizza Cookbook" is so good & unlike any other I have seen. I admit to having expanded it a bit, so I hope you will try it & enjoy the outcome. :-)"

Original recipe yields 4 servings


  • Serving Size: 1 (210.3 g)
  • Calories 429.8
  • Total Fat - 16.9 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 238.9 mg
  • Sodium - 588.7 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.4 g
  • Protein - 26.3 g
  • Calcium - 240.4 mg
  • Iron - 3.5 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Put the olive oil (or butter) in a fairly large skillet. Add the pancetta (or bacon) & fry it lightly over med-heat until the fat has been rendered. Remove from heat & set aside.

Step 2

Cook spaghetti in boiling salted water per package directions.

Step 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.

Step 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).

Step 5

Pour the egg mixture over the spaghetti & bacon in the skillet & cook to desired doneness, but do not overcook to dryness.

Step 6

Serve immediately w/the remaining Parmesan cheese on the side to be added individually as desired.

Tips & Variations

  • No special items are required.


1 Reviews

Karen E

Loved this, Twiss -- I confess, we had it for dinner! :) Much along the lines of Spaghetti Carbonara : one of my all-time favourites : with a twist. Cant go wrong with this one, thanks for sharing, really enjoyed it! Made for Consideration Tag Game


review by:
(25 Mar 2015)