Spaghetti with Frisee and Fried Egg


  • Coarse salt and ground pepper
  • ½ pound spaghetti
  • 8 ounces bacon, cut into 1-inch pieces
  • 2 tablespoons sherry vinegar
  • 1 large head frisee, chopped
  • 4 large eggs
  • Grated Parmesan, for serving (optional)

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve cup pasta water; drain pasta and transfer to a large bowl. 2. Meanwhile, cook bacon in a large nonstick skillet over medium-high until browned, about 7 minutes, pouring off and reserving fat halfway through. With a slo...

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