Spaghetti With Bacon and Eggs

spaghetti-bacon-eggs
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 545 calories
    • Fat 17 g
    • Sat Fat 6 g
    • Cholesterol 238 mg
    • Sodium 921 mg
    • Protein 31 g
    • Carbohydrate 65 g
    • Fiber 4 g

Ingredients

  1. Check 12ounces spaghetti (3/4 of a box)
  2. Check 8 slices bacon
  3. Check 4 large eggs
  4. Check 1/2cup plus 2 tablespoons grated Parmesan (about 2 ounces)
  5. Check 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.