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Monday, August 30, 2010

Spaghetti with Bacon and Egg

Here is a new one for you. i was very suprised to find the trio together. I thought I would share this recipe from with you all

12 ounces spaghetti (3/4 of a box)
8 slices bacon
4 large eggs
1/2 cup plus 2 tablespoons grated Parmesan (about 2 ounces)
Kosher salt and black pepper
1.Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
2.Meanwhile, cook the bacon in a nonstick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Crumble when cool.
3.Wipe out the skillet and return it to medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
4.Toss the pasta with the bacon, the reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
5.Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 tablespoons of Parmesan

1 comment:

  1. have you tried this recipe yet? its pasta carbonara and its yum! we've subbed in ham for the bacon before. good stuff!


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