| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound spaghetti
- 1 tablespoon extra-virgin olive oil
- 6 slices thick-cut bacon, chopped
- 1/3 cup grated parmesan cheese
- Freshly ground pepper
- 6 large eggs
- Finely chopped fresh chives, for topping
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
- Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
- Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 526 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 211 mg |
| Sodium | 385 mg |
Reviews
Excellent simple meal. I added garlic powder and oregano to the pasta as well during the final stages and it turned out fantastic. Drain a reasonable amount of the bacon fat to prevent the dish from being too greasy.
This is addicting
Great idea.. I’m going to cook this recipe
Does the bacon grease need to be drained before adding the pasta?
This is the first meal I have ever made and trust me it taste so good except I added chopped bell peppers (red) and it tasted so much better
Kids love it. Very easy. Delicious. 🙂
Excellent, easy weeknight dish!
Love it