Bacon & Egg Pesto Spaghetti
"From one of our national supermarkets and their free monthly magazine August '17."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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