Type: Pasta, Entree
Prep Time: 5 min.
Cook Time: 25 min.
Ready in: 30 min.
Servings: 6

Beemster’s take on this Italian classic is rich, creamy & 3 times as cheesy!


  1. In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup water and drain well.

  2. Meanwhile, set aside 2 tbsp shredded Beemster Classic. In a medium bowl, whisk together eggs and remaining cheeses; set aside.

  3. Heat a 12-inch skillet on medium-high heat. Add bacon and cook until brown and crispy, about 6–8 min.

  4. Stir in garlic until fragrant, about 1 min. Reduce heat to low.

  5. Add the pasta and egg mixture to skillet and gently toss to combine. Season with salt and pepper. Add reserved pasta water, 1 tbsp at a time, until desired consistency. Serve immediately and garnish with parsley and reserved Beemster Classic.


  • 1 (16 oz/450g) pkg spaghetti

  • ¼ cup (25g) shredded Beemster Classic

  • 2 large eggs

  • ½ cup (50g) shredded Beemster Vlaskaas

  • ½ cup (50g) shredded Beemster Lite

  • 4 slices bacon, diced

  • 1 tbsp minced garlic

  • 2 tbsp chopped parsley


Tip: This pasta is great with any combo of Beemster cheeses. We recommend one old & one young, then you can mix it up. Maybe try Garlic or Truffle!

Wine Pairing: Cut through the rich and creaminess with a refreshing and citrus-forward wine like Gavi di Gavi or Pinot Grigio.

Cheeses Mentioned


Beemster Classic cheese is aged eighteen months to give you even more of the signature nutty and butter-rich flavor profile

Pairs with:

Hoppy, bitter craft beers and Malbec or full-bodied whites. Smoked almonds, dates or fig spread.


Historically made once a year to celebrate the flax harvest. A review of historic recipes brought it back and we thought it was just too good to only make once a year!

Pairs with:

Session ale, mineral-y white wine. Apples, fresh figs, walnuts and artisan salami.


Made from 2% Milk from Beemster cows. Though lower in fat and calories, this cheese still delivers on flavor and satisfaction! 

Pairs with:

Hefeweizen, Pinot Grigio, Pinot Noir. Sweet-tart apples, red grapes, apricot and peaches.