Breakfast Spaghetti With Eggs And Bacon
Created by KittenCal on November 23, 2011
- Servings: 3-4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #2971
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- 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