Spaghetti with Bacon and Eggs

Spaghetti with Bacon and Eggs Recipe
Photo: Anna Williams; Styling: Anna Last


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional 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


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


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.