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Bacon and Egg Spaghetti

Don't skip cooking the eggs in the reserved bacon drippings. Not only does this simple step boost the flavor factor, it means there's one less pan to clean.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Bacon and Egg Spaghetti

Directions

  1. Preheat oven to 350 degrees F. In a food processor combine bread, 1 Tbsp. Parmesan, and 1 1/2 tsp. olive oil. Cover and process until coarse crumbs form. Spread in a 15x10x1-inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
  2. In a large pot cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
  3. Meanwhile in a large skillet, cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm reserving 1 to 2 Tbsp. of the drippings in the skillet.
  4. In the same large pot used for the pasta cook garlic in remaining 2 Tbsp. oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta and remaining Parmesan to saucepan. Add enough reserved pasta water to desired consistency; toss to coat.
  5. In the large skillet heat bacon drippings over medium heat. Break eggs into the skillet. Reduce heat to low; cook eggs for 3 to 4 minutes or until desired doneness.
  6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs. Sprinkle with chives, Parmesan cheese, and pepper, if desired.

Nutrition Facts (Bacon and Egg Spaghetti)

  • Per serving:
  • 470 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 205 mg chol.,
  • 776 mg sodium,
  • 47 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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