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Spaghetti with Tomatoes, Bacon, and Eggs
Spaghetti with Tomatoes, Bacon, and Eggs
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Quick and comforting spaghetti with bacon, eggs, and tomatoes. Perfect for busy weeknights, ready in no time!
Ingredients:
  • 2 tablespoons white vinegar, for poaching the eggs
  • 12 ounces (3/4 box) spaghetti
  • 6 slices (about 5 ounces) thick cut bacon, cut into 1/2-inch dice
  • 2 cloves garlic, thinly sliced
  • 7 to 8 (12 ounces) small (1 1/2-inch) tomatoes, quartered
  • 4 large eggs
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup packed basil leaves, torn into pieces
  • Freshly ground black pepper, to taste
  • Olive oil, for garnish
Instructions:
  • Bring two pots of water to a boil: In one pot, boil at least 4 quarts of salted water for the pasta. In another pot, bring 2 inches of salted water to a boil for the eggs, adding vinegar for poaching.
  • In a large skillet over medium-high heat, brown the bacon until crispy. Set aside on a plate. Add garlic and tomatoes to the skillet and cook, stirring occasionally, for 2 minutes until garlic is pale golden and tomatoes begin to soften. Remove skillet from heat.
  • Add spaghetti to boiling water and cook for 8-9 minutes until al dente. Reserve 1 cup of pasta water.
  • Prepare to poach the eggs: Line a tray or plate with a paper towel. Ensure the poaching water is barely simmering. Gently crack 1 egg into a small bowl or cup and slide it into the water. Repeat quickly with the remaining eggs. Use a spoon to stir the water and release the eggs. After 2 minutes, check doneness by gently pressing on an egg - whites should be firm, yolks soft. If needed, continue cooking. With a slotted spoon, transfer eggs onto the paper towel-lined plate to drain.
  • Combine cooked spaghetti with garlic, tomatoes, bacon, Parmesan, basil, salt, and pepper in the skillet over low heat. Add reserved pasta water gradually if needed.
  • Presentation: Portion out the spaghetti evenly onto 4 plates or shallow bowls, then place a poached egg on top of each serving. Finish off with a drizzle of olive oil and a sprinkle of freshly ground pepper, if desired.

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