Bacon and Egg Spaghetti

Name: Bacon and Egg Spaghetti
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt; 1 pound spaghetti; 1 tablespoon extra-virgin olive oil; 6 slices thick-cut bacon, chopped; 1/3 cup grated parmesan cheese; Freshly ground pepper; 6 large eggs; Finely chopped fresh chives, for topping

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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Kosher salt

1 pound spaghetti

1 tablespoon extra-virgin olive oil

6 slices thick-cut bacon, chopped

1/3 cup grated parmesan cheese

Freshly ground pepper

6 large eggs

Finely chopped fresh chives, for topping

Directions

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22m Easy 96%

CLASS

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.