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Volume III
August 09, 2013

Weekly Home / Recipe Center

Spaghetti with Eggs And Bacon

Servings: 4

Gail Jenner, Etna, California

Calories per serving: 494

8 ounces spaghetti
1/2 pound bacon
4 eggs, beaten
1/2 cup grated Parmesan cheese
1/2 cup light cream
Additional Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, cook bacon drain and crumble, then set aside. Combine eggs, Parmesan cheese and cream in a small mixing bowl. Drain spaghetti and return to cooking pan. Stir in egg mixture. Quickly toss and cook until egg mixture is done and coats spaghetti. Stir in bacon and serve immediately with additional Parmesan cheese.

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