The name sounds a little off putting; however, if you like breakfast foods, you'll love this recipe. Super simple, and delicious. Since I'm allergic to milk we skipped the cheese and used a little of the bacon grease to give it the same texture. I describe the taste as eating bacon, eggs, and hashrowns all in one bite; however, it's noodles. To take the leftovers for work, I just cracked a raw egg and microwaved it for about 2.5 minutes, to ensure the egg was done. We will definitely be making this again!
Spaghetti with Bacon and Eggs
Photo: Anna Williams; Styling: Anna Last
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 545
- Calories from fat: 28%
- Protein: 31g
- Carbohydrate: 65g
- Sugars: 2g
- Fiber: 4g
- Fat: 17g
- Saturated fat: 6g
- Sodium: 921mg
- Cholesterol: 238mg
- 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.
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