Return to Content

Creamy Spaghetti Torte With Bacon

Creamy Spaghetti Torte With Bacon
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 6 to 8 servings.

This recipe was the third prize winner in the 2012 Bacon Recipe Contest, as featured in The 2012 Old Farmer's Almanac.
–Karen Kuebler, Dallas, Texas

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Creamy Spaghetti Torte With Bacon
  • 1 pound bacon, coarsely chopped
  • 8 ounces sliced fresh mushrooms
  • salt and coarsely ground pepper, to taste
  • 1 cup heavy cream
  • 2 cups grated Parmesan cheese
  • 12 ounces spaghetti, cooked al dente and drained
  • 1/3 cup minced fresh parsley
  • 2 eggs, beaten


Preheat the oven to 375°F. Butter the interior of a 9-inch springform pan. Fry the bacon pieces in a skillet over medium-high heat until crispy. Remove the bacon pieces to paper towels to drain. In the same skillet with the bacon drippings, saute the mushrooms for 4 minutes, or until tender. Season with salt and pepper, to taste. Whisk in the heavy cream and grated cheese. Reduce the heat to medium-low and cook, stirring, until the cheese melts. Remove the skillet from the heat. Add the spaghetti to the skillet and toss to coat evenly with the cream mixture. Toss in the bacon and parsley, then stir in the eggs until well blended. Press the spaghetti mixture into the prepared springform pan. Bake for 40 minutes. Let stand for 5 minutes. Remove the sides of the pan. Cut in cakelike slices.
Updated Monday, October 1st, 2012

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111