Description
A super rich, classic ‘bacon and egg’ spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- ¼ cup dry white wine
- 4 eggs
- ½ cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Drain
- toss spaghetti with 1 tablespoon olive oil
- and set aside.
- Place diced bacon in a large skillet over medium heat; cook and stir until evenly browned
- about 10 minutes. Drain bacon on paper towels
- reserving 2 tablespoons bacon fat in the skillet.
- Add 1 tablespoon olive oil to bacon fat in the skillet. Add chopped onion and cook over medium heat until onion is translucent. Add minced garlic and cook until fragrant
- about 1 minute. Add wine and cook 1 minute more.
- Return cooked bacon to the skillet; add cooked spaghetti. Toss to coat and heat through
- adding more olive oil if it seems dry or sticks together. Add beaten eggs and cook
- tossing constantly with tongs or a large fork
- until eggs are barely set. Quickly add 1/2 cup Parmesan cheese and toss again. Season with salt and pepper (remember that bacon and Parmesan are very salty).
- Serve warm with chopped parsley sprinkled on top and extra Parmesan cheese at the table.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8