Spaghetti with Bacon and Eggs

Spaghetti with Bacon and Eggs
Photo by Anna Williams


  • 8 slices bacon
  • ¾ pound spaghetti
  • 4 large eggs
  • Kosher salt and pepper
  • ½ cup plus 2 tablespoons grated Parmesan (about 3 ounces)

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, cook the bacon in a non-stick or cast-iron skillet over medium heat until crisp, 6 to 8 minutes. Let cool, then break into pieces. Wipe out the skillet ...

View full recipe at My Recipes


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