Ingredients for Bacon And Egg Spaghetti
- 1/2 lb bacon, chopped
- 1 (13 1/4 ounce) package spaghetti
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 2 tablespoons fresh Italian parsley, chopped (optional)
- Garlic Cloves (quantity not specified in recipe)
- Olive Oil (quantity not specified in recipe)
- about 1/2 cup pasta water (reserved from cooking spaghetti)
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How to Make Bacon And Egg Spaghetti
- Cook spaghetti according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While the spaghetti is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the skillet.
- In the same skillet, melt the butter. Whisk in the eggs and season with salt and pepper. Cook, stirring frequently, until the eggs are set but still slightly moist.
- Add the cooked spaghetti to the skillet with the eggs and bacon grease. Toss to coat.
- Stir in the reserved bacon, Parmesan cheese, and parsley (if using). Add a little pasta water if needed to loosen the sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
10g
Fat
74g
Carbs
29g
