Best Bacon Egg Spaghetti Recipes

BACON AND EGG SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

BACON AND EGG SPAGHETTI

Steps:

• Bring some salted water to the boil in a large pot for cooking the spaghetti.
• In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
• Slice the bacon rashers into small cubes or thin strips if you prefer.
• Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
• In a large skillet over a medium high heat pour the olive oil and add the garlic.
• While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
• After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
• When the bacon's cooked remove garlic cloves and turn down to a low heat.
• Cook spaghetti to packet instructions (al dente) and drain.
• In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
• Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
• Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
• Serve with piping hot garlic or herb bread-- YUM!

BACON-EGG SPAGHETTI

Steps:

• In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
• Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
• Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.

SPAGHETTI WITH EGG, ONION, AND BACON

Steps:

• Bring a large pot of salted water to boil. Slip the spaghetti into the boiling pasta water, and stir.
• Cook the bacon in a skillet over medium heat until the fat has mostly rendered, about 4 to 5 minutes. (If your bacon is very lean, you can add a drizzle of olive oil to help start the rendering of the fat.) Push the bacon to one side of the pan, and add the onion. Let both cook separately until the onion is tender, about 5 minutes, then mix the two back together. (If you like, you can drain off the excess bacon fat here and replace it with olive oil.)
• Ladle 4 cups pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce. Meanwhile, whisk the egg yolks with 1/4 cup hot pasta water in a small bowl.
• When the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta into the sauce with tongs or a spider. Add the scallions, pepper, and salt to taste. Toss the pasta until it is coated in the sauce and the scallions are wilted. Remove the pan from the fire, and quickly mix in the egg yolks, stirring until creamy. Toss the pasta with the grated cheese, and serve immediately.