YUM! I made this tonight, and it was YUMMY! 3/4 pound spaghetti
8 slices bacon
4 large eggs
1/2 cup plus 2 tablespoons grated Parmesan (about 3 ounces)
Kosher salt and pepper
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 and return it to medium heat. Crack the eggs into the skillet; cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
Toss the pasta with the bacon, 1/2 cup of the Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the reserved pasta water.
Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 tablespoons of Parmesan.
Yield: Makes 4 servings
2 comments:
Otherwise known as Spagetti Carbonara - though with a few more blending than this particular receipie. This looks like real breakfast, with noodles.
Here is another - take spagetti with just a touch of sauce, scramble eggs, add the pasta, fry on the skillet. ALso has an Italian name, but I cant recall it
Oh my word. I am starving now. Thanks.
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