Spaghetti With Bacon and Eggs

Spaghetti With Bacon and Eggs
Anna Williams
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

12
ounces
spaghetti (3/4 of a box)
8
slices bacon
4
large eggs
1/2
cup
plus 2 tablespoons grated Parmesan (about 2 ounces)
kosher salt and black pepper

Directions

  1. Cook pasta according to the package directions. Drain, reserving ½ cup of the cooking water, and return pasta to the pot.
  2. Meanwhile, cook bacon in a nonstick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Crumble when cool.
  3. Wipe out the skillet and return it to medium heat. Crack eggs into it and cook until whites are set but yolks are still runny, 3 to 4 minutes.
  4. Toss pasta with bacon, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Divide pasta among bowls and top with eggs. Sprinkle with remaining 2 tablespoons of Parmesan.
Sara Quessenberry
September 2008

Nutritional Information

  • Per Serving
  • Calories 545
  • Fat 17 g
  • Sat Fat 6 g
  • Cholesterol 238 mg
  • Sodium 921 mg
  • Protein 31 g
  • Carbohydrate 65 g
  • Fiber 4 g
What does this mean? See Nutrition 101.