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Egg and bacon spaghetti
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Bacon's smoky, salty flavor enhances any dish beyond just breakfast favorites like eggs and toast.
Ingredients:
  • 375g spaghetti
  • 40.00 ml white vinegar
  • 4 bacon rashers, finely chopped
  • 80ml olive oil
  • 1 long red chilli, seeded, finely chopped
  • 62.50 ml coarsely chopped flat-leaf parsley
  • 40g parmesan
Instructions:
  • Boil spaghetti in a large saucepan of salted water according to package instructions until it's perfectly al dente. Drain thoroughly.
  • As the water in the deep frying pan comes to a boil over high heat, gently pour vinegar into the pan. Crack 1 egg into a small cup. Use a large spoon to gently stir the water, creating a whirlpool effect. Carefully slide the egg into the center of the whirlpool and poach for 1-2 minutes for a soft egg, or until desired doneness. Remove the poached egg and set it aside, covering it loosely with foil to keep warm. Repeat the process with the remaining eggs.
  • 1. Preheat a large frying pan over medium heat. Cook the bacon, stirring, for 2-3 minutes until crisp. Remove from heat, then stir in the oil and chili. Toss in the spaghetti, parsley, and parmesan, combining gently.
  • Portion the pasta into individual serving bowls, then add a perfectly poached egg on the top. Serve promptly to enjoy.

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