Bacon and Egg Spaghetti is a twist on the classic Italian dish, Spaghetti all Carbonara. I use standard strips of bacon (rather than pancetta bacon) and partially cook the eggs in order to add texture. The result is a rich, creamy pasta dish along with savory smoky bacon. The dish comes together very quickly, which makes it perfect for a weekday dinner. It also a perfect recipe for Sunday Brunch.
- 1 lb dry spaghetti
- 6 strips of thick sliced bacon, 8 strips if using a thinner
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 Â cups gratedÂ parmesan or pecorino cheese
- 4 eggs
- 1/4 teaspoon of crushed red pepper
- handful of roughly chopped ItalianÂ parsley
- salt and fresh ground pepper to taste.
- Add 4 - 5 quarts of salted water to a rapid boil. Add spaghetti and cook until al dente.
- In the mean time, brown bacon in a pan until crispy. Remove bacon and blot on a paper towel. Crumble when cool.
- Remove all but 1 tablespoon of bacon fat from the pan.
- Add 2 tablespoons of olive oil and garlic to the pan and cook until the garlic just begins to brown (do not burn).
- Crack eggs into the pan and cook until the egg whites are almostÂ set (the yolks should still be runny in order to create the sauce.Â
- Add the drained pasta, bacon and crushed red pepper to the pan and stir, breaking up the egg whites.Â
- Â Add additional olive oil (or you can use a little of the pasta water) if the pasta is not completely coated with sauce.
- Toss with the cheese and the parsley along with a sprinkle of salt and fresh ground pepper.
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