Spaghetti with Bacon and Eggs

Tuesday, December 21, 2010 Review by Brian
Spaghetti with Bacon and Eggs

Spaghetti with Bacon and Eggs


Spaghetti with Bacon and Eggs
Adapted from Real Simple

16 oz (1 lb) spaghetti
8-10 slices of bacon
4 large eggs
3/4 cup plus 2 Tablespoons Parmesan
Kosher salt and black pepper

Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water.  Drain pasta and return it to the pot.

Meanwhile, cook the bacon in a nonstick or cast iron skillet over medium heat until crisp, 6 to 8 minutes or use precooked bacon.  Transfer to a paper-towel lined plate.  Crumble or dice when cool.

Here’s a tip…for a picture-perfect sunny-side up egg, break the egg into a small dish first, then slide it gently into the pan.  However, if you are cooking on an electric stove with a lopsided burner forget this piece of advice.  Don’t ask me how I know this.

Wipe out the skillet and return to medium heat.  Crack the eggs into the skillet and cook until whites are set but the yolks are still runny, about 4 minutes.

Toss the pasta with the bacon, the reserved pasta water, 3/4 cup of the Parmesan and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs.  Sprinkle with the remaining 2 Tablespoons of Parmesan.

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