Spaghetti With Bacon, Pecorino, And Fried Egg – a delicious recipe with bacon, pecorino, eggs, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.
2
In a large skillet over medium heat, fry half of the bacon until crisp, about 3 minutes on each side. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet, and repeat with the remaining bacon. Pour half of the bacon fat out of the pan and reserve it.
3
Add the cooked spaghetti to the skillet with the remaining bacon fat, sprinkle with pecorino and add about 1/4 cup of the reserved pasta water. Toss to coat, and crumble the cooked bacon into the pasta. Transfer pasta to serving bowls, and wipe out the skillet.
4
Add the reserved bacon fat to the skillet, and fry 4 eggs (2 at a time) over medium heat, cooking until whites are set but yolks are runny. Serve one egg on top of each bowl of pasta.
756
kcal
Calories
58
g
Fat
2
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 lb spaghetti, 1 lb thick cut smoked bacon, 1/2 cup grated pecorino, 4 eggs, and more.
Yes, Spaghetti With Bacon, Pecorino, And Fried Egg falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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