Breakfast Spaghetti With Eggs And Bacon Recipe

"This is a simple dish but one that is huge on flavor, I make this often my family loves it for a weekend brunch or a light weekday meal, you can adjust all ingredients to taste amounts listed are really only a guideline"

Original is 3-4 servings

Metric US

I've Tried It

Ingredients

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3/4 pound uncooked spaghetti
10 slices bacon (can use more)
Crushed chili flakes (optional I like to add it, use as much as you like)

4 to 8 large eggs
1/2 cup plus 2 tablespoons freshly grated Parmesan, divided
Salt and fresh ground black pepper, to taste

Nutritional

Serving Size: 1 (283.7 g)
Calories 746.5
Total Fat - 20.2 g
Saturated Fat - 7.8 g
Cholesterol - 337.9 mg
Sodium - 1578.7 mg
Total Carbohydrate - 87.4 g
Dietary Fiber - 3.6 g
Sugars - 3.5 g
Protein - 49.6 g
Calcium - 258.4 mg
Iron - 3.6 mg
Vitamin C - 0 mg
Thiamin - 0.8 mg

Step by Step Method

Step 1

Cook the bacon over medium heat until crisp; remove then sliced into pieces (leave all the grease in the skillet) set aside while cooking the pasta.

Step 2

Cook the pasta according to the package directions (reserve 1/2 cup of the cooking water) drain the pasta but do not rinse then return it to the pot and toss with 2 tablespoons of bacon grease to prevent sticking.

Step 3

Crack the eggs into the skillet (if there is not enough grease in the skillet add in a little butter) cook until the whites are set but the yolks are still runny (3 to 4 minutes). Toss the pasta with the bacon and 1/2 cup of the Parmesan, chili flakes and the reserved 1/2 cup of pasta water.

Step 4

Season with salt and pepper to taste. Divide the pasta among bowls and top with the eggs (one or two eggs per person). Sprinkle with the remaining 2 tablespoons of Parmesan.