Bacon & Egg Pesto Spaghetti

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (252.7 g)
  • Calories 780.4
  • Total Fat - 30.9 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 269.1 mg
  • Sodium - 1181.6 mg
  • Total Carbohydrate - 83.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 1.3 g
  • Protein - 46 g
  • Calcium - 249.1 mg
  • Iron - 5.7 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.7 mg

Step 1

Cook the spaghetti in a saucepan of boiling water, following packet directions or until al dente, then reserve 1/2 cup (125ml) of the pasta water and drain the pasta well.

Step 2

Meanwhile fill a deep saucepan two-thirds full with water and bring to the boil over high heat.

Step 3

Crack 1 egg into a small cup and using a large spoon to stir the water to create a whirlpool, carfully pour the egg into the centre of the whirlpool and cook without stirring for 2 minutes for a soft yolk or until cooked to your liking and using the slotted spoon to transfer to a plate and then repeat with the remaining eggs.

Step 4

Heat a large non-stick deep frying pan over high heat and cook the bacon stirring for 5 minutes or until crisp and add the pasta to the pan with the pesto and reserved cooking liquid and cook, tossing the mixture, for 2 minutes or until pasta mixture is heat through.

Step 5

Divide the mixture among serving bowls and top with the poached egg and parmesan. season and serve immediately.

Tips & Variations


No special items needed.

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