Photo: Anna Williams; Styling: Anna Last
Prep Time
15 Mins
Other Time
10 Mins
Makes 4 servings

How to Make It

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.

You May Like

Ratings & Reviews

frugalfunlife's Review

December 11, 2014

NotJuliaChild's Review

January 18, 2011
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!

user's Review

June 28, 2010
This is so simple and amazing. The flavor is outstanding.

stellacorona's Review

January 24, 2009
this sounds strange, but it is awesome! it is one my husband actually requests! microwaved bacon ahead of time (or have used real bacon bits), fried eggs in olive oil. served with sour dough toast. easy, last minute meal!!!