Egg & Bacon Spaghetti

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From Super Food Ideas Jan. '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (274.9 g)
  • Calories 1011.6
  • Total Fat - 56.5 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 293.2 mg
  • Sodium - 1393.6 mg
  • Total Carbohydrate - 72.9 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.1 g
  • Protein - 49.4 g
  • Calcium - 194.1 mg
  • Iron - 3.6 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.4 mg

Step 1

Cook pasta following packet directions until tender and then drain well.

Step 2

Meanwhile, fill a large, deep frying pan with water and add vinegar and bring to the boil over high heat.

Step 3

Crack 1 egg into a small cup and using a large spoon, stir the water to create a whirlpool and carefully slide the egg into the centre of the whirlpool and poach for 1 to 2 minutes for a soft yolk egg, or until the egg is cooked to your liking.

Step 4

Using a slotted spoon, carefully transfer egg to a plate and cover egg loosely with foil to keep warm and repeat with remaining eggs.

Step 5

Heat a large frying pan over medium heat and add bacon and cook, stirring, for 2 to 3 minutes or until crisp and remove from the heat and add oil and chilli and stir to combine.

Step 6

Add pasta, 3/4 of the parsley and parmesan and gently toss to combine.

Step 7

Divide pasta among serving bowls and top with a poached egg and sprinkle with remaining parsley and season with salt and pepper and serve immediately.

Tips & Variations


No special items needed.

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