Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4
Sara Quessenberry
Recipe by Real Simple October 2008

Gallery

Anna Williams; Styling: Anna Last

Recipe Summary

prep:
15 mins
additional:
10 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

545 calories; calories from fat 28%; protein 31g; carbohydrates 65g; sugars 2g; fiber 4g; fat 17g; saturated fat 6g; sodium 921mg; cholesterol 238mg.
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