

This is my go to dish when I realize it’s 3:00 PM and I haven’t even thought about, planned or shopped for dinner. There are certain ingredients I always have on hand….spaghetti, eggs, bacon (uncooked or precooked) and a block of Parmesan happen to be four of them.

This dish, with its limited ingredient list ,really has a nice flavor and makes a very satisfying meal. The best part, even my one son, who wouldn’t imagine eating an egg together with pasta is happy to just have the noodles and the cheese. It’s a win-win situation and I never hear any complaints.

This dinner comes together in less than half an hour, which is a lifesaver on those nights where there is so much craziness going on.

Try it out, it might become your favorite too.



Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain pasta and return it to the pot.



Meanwhile, cook the bacon in a nonstick or cast iron skillet over medium heat until crisp, 6 to 8 minutes or use precooked bacon. Transfer to a paper-towel lined plate. Crumble or dice when cool.



Here’s a tip…for a picture-perfect sunny-side up egg, break the egg into a small dish first, then slide it gently into the pan. However, if you are cooking on an electric stove with a lopsided burner forget this piece of advice. Don’t ask me how I know this.

Wipe out the skillet and return to medium heat. Crack the eggs into the skillet and cook until whites are set but the yolks are still runny, about 4 minutes.



Toss the pasta with the bacon, the reserved pasta water, 3/4 cup of the Parmesan and 1/2 teaspoon salt and 1/4 teaspoon pepper.



Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 Tablespoons of Parmesan.

Print Recipe Ingredients 16 oz (1 lb) dry spaghetti

8-10 slices bacon

4 large eggs 3/4 cup plus 2 Tablespoons Parmesan

kosher salt and black pepper Directions Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain pasta and return it to the pot.

Meanwhile, cook the bacon in a nonstick or cast iron skillet over medium heat until crisp, 6 to 8 minutes or use precooked bacon. Transfer to a paper-towel lined plate. Crumble or dice when cool.

Wipe out the skillet and return to medium heat. Crack the eggs into the skillet and cook until whites are set but the yolks are still runny, about 4 minutes.

Toss the pasta with the bacon, the reserved pasta water, 3/4 cup of the Parmesan and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Divide the pasta among bowls and top with the eggs. Sprinkle with the remaining 2 Tablespoons of Parmesan.

Note: Here's a tip...for a picture-perfect sunny-side up egg, break the egg into a small dish first, then slide it gently into the pan. However, if you are cooking on an electric stove with a lopsided burner forget this piece of advice. Don't ask me how I know this.