BACON AND EGG SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
- Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
- Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.
BACON AND EGG SPAGHETTI
I found this recipe in an old Italian cookbook. It's really easy to make and best of all it will be absolutely DEMOLISHED at the table. Especially by the kids. Enjoy!
Provided by Brett Lee
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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!
SPAGHETTI CARBONARA II
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.
Provided by SABRINATEE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
- Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
- Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
- Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 44.7 g, Cholesterol 117.5 mg, Fat 21.1 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 368.8 mg, Sugar 2.4 g
SPAGHETTI WITH EGG, ONION, AND BACON
Steps:
- Bring a large pot of salted water to boil. Slip the spaghetti into the boiling pasta water, and stir.
- Cook the bacon in a skillet over medium heat until the fat has mostly rendered, about 4 to 5 minutes. (If your bacon is very lean, you can add a drizzle of olive oil to help start the rendering of the fat.) Push the bacon to one side of the pan, and add the onion. Let both cook separately until the onion is tender, about 5 minutes, then mix the two back together. (If you like, you can drain off the excess bacon fat here and replace it with olive oil.)
- Ladle 4 cups pasta water into the skillet with the bacon and onion, bring to a rapid boil, and quickly reduce the sauce. Meanwhile, whisk the egg yolks with 1/4 cup hot pasta water in a small bowl.
- When the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta into the sauce with tongs or a spider. Add the scallions, pepper, and salt to taste. Toss the pasta until it is coated in the sauce and the scallions are wilted. Remove the pan from the fire, and quickly mix in the egg yolks, stirring until creamy. Toss the pasta with the grated cheese, and serve immediately.
SPAGHETTI WITH BACON
As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. -Ruth Keogh, North St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente., In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil., Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. If desired, sprinkle with parsley.
Nutrition Facts : Calories 159 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 498mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
SPAGHETTI WITH EGGS AND BACON
Most folks are surprised to see this combination of ingredients. But I usually make a big batch because it always disappears in a hurry.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions in a 6-qt. stockpot. In a small saucepan, whisk eggs and cream until blended. Cook over low heat until a thermometer reads 160°, stirring constantly (do not allow to simmer). Remove from heat; stir in cheese., Drain spaghetti; return to stockpot. Add sauce and bacon; toss to combine. Serve immediately. If desired, sprinkle with additional cheese.
Nutrition Facts : Calories 486 calories, Fat 21g fat (9g saturated fat), Cholesterol 238mg cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
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