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.

Course Main Course

Cuisine American

Diet Vegetarian

Keyword bacon and eggs, dinner, leftovers, spaghetti, spaghetti with eggs

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 680kcal

Author Robin Miller

Equipment

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.

Nutrition