Bacon and Egg Spaghetti

Recipe by Brett Lee
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring some salted water to the boil in a large pot for cooking the spaghetti.
  • In a medium bowl lightly break and stir eggs with a fork and fold in about 1-1/4 cups of cheese.
  • Slice the bacon rashers into small cubes or thin strips if you prefer.
  • Use the edge of a knife to crush the garlic cloves without breaking them up too much. (You want the garlic cloves to remain reasonably whole)
  • In a large skillet over a medium high heat pour the olive oil and add the garlic.
  • While the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour.
  • After a minute or two add the chopped bacon and cook for about 5 minutes. (Don't let the bacon get crispy).
  • When the bacon's cooked remove garlic cloves and turn down to a low heat.
  • Cook spaghetti to packet instructions (al dente) and drain.
  • In the same pot (used to cook the spaghetti) add a little olive oil and return the cooked spaghetti.
  • Mix in the bacon and hot oil, egg and Parmesan mixture and chopped parsley tossing lightly with tongs. (The eggs, bacon and cheese should stick to the pasta) .
  • Pour onto a warm dish and garnish with a little leftover parmesan and parsley.
  • Serve with piping hot garlic or herb bread-- YUM!
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