184 Bacon and Egg Spaghetti

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Spaghetti (per portion) ¼ lb. 4 oz. 115 grams
Bacon slices 4 4 4
Onions 2 medium 2 medium 2 medium
Eggs 4 4 4
Parsley To garnish To garnish To garnish
Dry matured Cheddar, grated 1 cup 4 oz. 115 grams
Clarified butter 4 tbsp. 2 oz. 60 grams


Method of Preparation

Chop parsley—chop onions finely—cut bacon into small pieces.

Method of Cookery

  1. Cook spaghetti for 6-8 minutes in boiling salted water. Pour in iced water. Drain.
  2. Meanwhile fry chopped onions in butter until a pale gold.
  3. Add chopped bacon. When cooked stir in drained spaghetti.
  4. Break in eggs and stir rapidly with a wooden spoon.
  5. Serve immediately eggs begin to thicken. Dust thickly with cheese and parsley.