Spaghetti with Bacon and Poached Eggs
Breakfast and dinner just collided (and I’m thankful). Buttery pasta, laced with bacon and garlic, topped with silky poached eggs and parmesan cheese. When the yolk meets the pasta an irresistible sauce evolves. You need to try this one; especially because you need 6 ingredients and about 20 minutes.
When I started making this dish, I had no idea it would turn into something so incredible. All I knew was this: I had pasta, eggs, bacon, and butter. My first thought was carbonara (the classic dish with pancetta or bacon, pasta, and eggs). The ingredient list is basically the same here, but the eggs are intact, not added to the pasta in “whisked form”. My goal was the richness of egg yolk in the sauce, with the added texture of creamy egg whites. I’m thrilled that I switched gears from carbonara to this winning dish!
I have a foolproof way to make perfect poached eggs. If you’re concerned about over- or under-cooking your poached eggs, never fear. My method is foolproof, as long as you set a timer. The eggs need 2 minutes of simmering and 8 minutes of sitting in the hot water. You don’t need to fuss with the eggs at all, just set that timer.
What type of pasta should you use? Long strands of pasta are traditional for carbonara, so that’s what I used. That said, there’s no reason to run to the store if you have another pasta shape. Fettuccine, linguine, angel hair, and other long ribbons work. As would penne, elbows, bowties, and rigatoni.
Can you use pancetta instead of bacon? Of course! Start with about 4 ounces of diced pancetta and cook it as you would the bacon.
What type of parmesan cheese should you use? Since the ingredient list is short in this recipe, I suggest you use a good-quality parmesan cheese and shred it just before using. You can find reasonably priced domestic parmesan cheese that tastes delicious and takes the dish up a notch or two.
Spaghetti with Bacon and Poached Eggs
Ingredients
- 1 pound spaghetti or pasta of choice
- 4 large eggs
- 4-6 slices bacon or 4 ounces pancetta, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese, plus more for serving
- Salt and freshly ground pepper
- Chopped fresh parsley for serving, optional
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water. Cover with foil to keep warm.
- To poach the eggs, in a large, high-sided skillet or saucepan, bring about 3 to 4 inches of water to a low boil over medium-high heat. Crack the eggs into the simmering water and simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the water for 8 minutes.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until chewy crisp. Remove the bacon from the pan, leaving 1 tablespoon of bacon fat in the pan. Chop the bacon and set aside.
- Add 1 tablespoon of the butter and the garlic to the same pan over medium heat. Cook for 1 minute. Add the pasta, reserved pasta water, cheese, and remaining butter and toss to combine. Fold in the bacon. Season to taste with salt and black pepper.
- Serve the pasta with the poached eggs nestled on top. Garnish with parsley (if using) and serve with extra cheese on the side.