Creamy bacon spaghetti with poached eggs

How To Make Creamy bacon spaghetti with poached eggs

Creamy bacon spaghetti with poached eggs - This pasta feels a bit like a classic Carbonara.  We’re skipping the cream in the pasta and adding it to our coffee.  We’re keeping the egg whites and learning how to poach eggs.  We’re also adding lots of fresh parsley, lemon juice, and too much cheese (as per usual).  Best of all, we’re calling it breakfast, because we can.

If you’re wondering what my past holiday weekend looked like (and you’re probably not), well… you’re looking at most of it. Not pictured: the couch, the dishes, and the fact that this photo was styled to look like two servings when, in fact, I ate both plates because whatever.

I’m sure you did more interesting things with your holiday that probably involved boats, and barbecue, and adventures in Big I congratulate you… and come bearing pasta.

Creamy bacon spaghetti with poached eggs Ingredients

•  400g dried thin spaghetti pasta
•  2 tablespoons white vinegar
•  4 fresh eggs
•  4 bacon rashers, rind removed, cut into thin strips
•  3 garlic cloves, crushed
•  250ml (1 cup) thickened cream
•  3 shallots, ends trimmed, thinly sliced
•  2 tablespoons chopped fresh continental parsley

Steps And Instruction For Cooking

1. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
2. Step 2
   Meanwhile, bring a medium saucepan of water to the boil. Add vinegar. Crack 1 egg into a small bowl. Use a large spoon to stir water to make a whirlpool. Carefully pour the egg into the centreof the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
3. Step 3
   Heat a frying pan over medium-high heat. Add the bacon and cook, stirring, for 4-5 minutes or until golden and crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cream. Bring to the boil. Simmer for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the shallot and parsley.
4. Step 4
   Add the cream mixture to the pasta and toss until well combined. Divide the pasta among serving bowls. Top with the poached eggs to serve.

Nutrition Content

Energy 2970kJ	Fat saturated 19.00g
Fat Total 34.00g	Carbohydrate sugars g
Carbohydrate Total 73.00g	Dietary Fibre 6.00g
Protein 27.00g	Cholesterol mg
Sodium mg

Source Recipe: Here

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