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Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Spaghetti with Bacon and Eggs

Real Simple OCTOBER 2008

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:10 Minutes


  • 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.

Nutritional Information

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

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Spaghetti with Bacon and Eggs recipe