Rating: 4 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

This was always a family favorite. Easy to reheat. Great as a side dish. Timing is important for success. Toss the sauce with HOT noodles: the eggs continue to cook on the HOT noodles.

Recipe Summary

Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels.

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  • Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat.

  • Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.

Nutrition Facts

561 calories; protein 19.4g; carbohydrates 36.4g; fat 37.6g; cholesterol 198.2mg; sodium 588.9mg. Full Nutrition
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