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Spaghetti with Bacon and Eggs

Photo: Anna Williams; Styling: Anna Last
Prep time 15 mins
Other time 10 mins
Yield Makes 4 servings


  • 3/4 pound spaghetti
  • 8 slices bacon
  • 4 large eggs
  • 1/2 cup plus 2 tablespoons grated Parmesan (about 3 ounces)
  • Kosher salt and pepper

Nutrition Information

  • calories 545
  • caloriesfromfat 28 %
  • protein 31 g
  • carbohydrate 65 g
  • sugars 2 g
  • fiber 4 g
  • fat 17 g
  • satfat 6 g
  • sodium 921 mg
  • cholesterol 238 mg

How to Make It

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

    Meanwhile, cook the bacon in a non-stick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Let cool, then break into pieces.

    Wipe out the skillet and return it to medium heat. Crack the eggs into the skillet; cook until the whites are set but the yolks are still runny, 3 to 4 minutes.

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

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