Egg and bacon spaghetti

Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.

Recipe «Egg and bacon spaghetti» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 375g spaghetti, 2 tbsp white vinegar, 4 eggs, 4 bacon rashers, finely chopped, 1/3 cup extra virgin olive oil , 1 long red chilli, seeded, finely chopped, 1/4 cup coarsely chopped flat-leaf parsley, 1/2 cup finely grated parmesan .

Ingredients:

• 375g spaghetti 
• 2 tbsp white vinegar 
• 4 eggs 
• 4 bacon rashers, finely chopped 
• 1/3 cup extra virgin olive oil 
• 1 long red chilli, seeded, finely chopped 
• 1/4 cup coarsely chopped flat-leaf parsley 
• 1/2 cup finely grated parmesan 

Instructions

1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
2. Meanwhile, add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside. Cover loosely with foil to keep warm and repeat with remaining eggs.
3. Heat a large frying pan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the spaghetti, parsley and parmesan and gently toss to combine.
4. Divide the pasta among serving bowls. Top with a poached egg and serve immediately.