Originally posted November 13, 2011

spaghetti with bacon and eggs

spaghetti with bacon and eggs by joanie

The original idea for this dish came from Rhonda35 on Food52, which won for their Home Alone Dinner challenge. Seemed like a good dinner, but it also seemed like a great breakfast, too.

This dish seems surprisingly light given that it's got bacon, eggs, and breadcrumbs.

Ingredients

  • Breadcrumbs:
  • 2 tbsp extra virgin olive oil
  • 1/3 cup stale, crusty breadcrumbs
  • 2 tsp fresh rosemary leaves
  • Spaghetti:
  • 4 oz spaghetti pasta
  • 1 piece bacon
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 tbsp fresh chopped parsley
  • 1 tsp capers, drained
  • 1/3 cup grated parmesan
  • 1/2 lemon (for the zest)
  • balsamic vinegar for drizzling
  • grate parmesan for sprinkling
2 servings

Directions

Heat a pot of salted water over medium-high heat. Add spaghetti and cook until al dente according to the package. Drain, reserving some pasta water.

Meanwhile, heat olive oil over medium-high heat. Add breadcrumbs and saute until crispy. Chop the rosemary leaves and add them to the pan. Cook just until they start to soften. Remove from pan and set aside.

Slice bacon into 1/8" strips. Heat over medium heat until crispy. Set aside.

In the same pan over medium heat, add the garlic and crack the eggs. Stir. Cook briefly. (You want the eggs to still be runny, and they'll continue to cook as the dish comes together.)

Add pasta, parsley, capers, and parmesan. Add some pasta water if the pasta seems a little dry.

Plate the pasta and top with breadcrumbs. Drizzle a little balsamic vinegar and sprinkle with grated parmesan.

30 minutes

Comments

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  • commented about 12 years ago

    that looks amazing! might be having it for supper tonight:)

Adapted from

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