Ingredients
- 1 (8 ounce) package spaghetti
- 4 slices bacon
- ¼ cup sliced green onion
- 2 teaspoons minced garlic, or more to taste
- 4 large eggs, beaten
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup diced fresh tomato
Why This Dish Is A Crowd Favorite
Kitchen Tricks
- Cook the eggs gently to keep them creamy rather than rubbery.
- Add fresh herbs at the end to brighten the flavors and add a fresh touch.
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti until it’s just firm to the bite, about 8 minutes, stirring now and then. Drain and set aside. While the pasta is cooking, fry the bacon in a large skillet over medium-high heat, turning it occasionally so it browns evenly. This should take around 10 minutes. Once crispy, transfer the bacon to a paper towel-lined plate to drain, then crumble it up when it’s cool enough to handle. Leave the bacon drippings in the pan.
Step 2
Add the green onions and garlic to the skillet with the bacon drippings. Cook over medium heat until the onions start to soften, about 5 minutes. Toss the drained spaghetti into the skillet and stir everything together. Slowly pour in the beaten eggs, stirring constantly to scramble them with the pasta. This should take 1 to 2 minutes.
Step 3
Season the mixture with salt, pepper, Parmesan cheese, garlic powder, and onion powder. Keep stirring until everything is well combined. Finally, fold in the diced tomatoes, give it one last mix, and serve while it’s warm.
