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Spaghetti With Bacon and Eggs

Spaghetti With Bacon and Eggs
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2008

Nutritional Information

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

Quick Tip

For a picture-perfect egg sunny-side up, break the egg into a small dish first, then slide it gently into the pan.

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