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Prep 30min
Total30min
Servings6
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Ingredients
12
oz uncooked spaghetti
4
slices bacon
1/2
lb lean (at least 80%) ground beef
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
small onion, chopped (1/4 cup)
4
cloves garlic, finely chopped
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup whipping cream
3
pasteurized eggs, beaten
1
cup grated Parmesan cheese
2
tablespoons chopped fresh parsley
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Steps
1
In 4-quart Dutch oven, cook and drain spaghetti as directed on package. Rinse spaghetti and return to Dutch oven; cover to keep warm.
2
Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. Remove bacon from skillet, leaving drippings in skillet. Drain bacon on paper towel. Crumble bacon.
3
In same skillet, cook beef, mushrooms, onion, garlic, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
4
Pour whipping cream over cooked spaghetti in Dutch oven. Cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
5
Add beef mixture, bacon and eggs to spaghetti mixture. Reduce heat to medium. Cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. Stir in cheese. Garnish with parsley.
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If you're not a fan of mushrooms, simply leave them out.
Using pasteurized eggs, which have been heat-treated, eliminates the risk of salmonella that can be contracted from raw eggs. Pasteurized eggs can be found in the dairy case at large supermarkets.
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