Bacon and Egg Spaghetti
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 slices bacon (rind removed)
- 1 (16 ounce) packet spaghetti
- 1 1⁄2 cups grated parmesan cheese
- 3 eggs (room temperature)
- 1⁄2 cup chopped Italian parsley
- 3 garlic cloves (skin on)
- 1⁄4 cup olive oil
directions
- Bring some salted water to the boil in a large pot for cooking the spaghetti.
- In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
- Slice the bacon rashers into small cubes or thin strips if you prefer.
- Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
- In a large skillet over a medium high heat pour the olive oil and add the garlic.
- While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
- After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
- When the bacon's cooked remove garlic cloves and turn down to a low heat.
- Cook spaghetti to packet instructions (al dente) and drain.
- In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
- Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
- Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
- Serve with piping hot garlic or herb bread-- YUM!
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Reviews
-
I saw this recipe in a magazine with only a few minor changes, used heavy cream (I know that's rich but oh so creamy) and only cooked the eggs to a temp of 160 then mixed all together after draining off the grease from the bacon. Great for a busy brunch and serve w/Memosas. Thanks so much for posting
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