Pasta with Fried Eggs, Caramelized Onions, and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 bacon slices, chopped |
4 teaspoons olive oil, divided |
4 medium onions, thinly sliced |
1/2 teaspoon dried crushed red pepper |
12 ounces spaghetti or linguine |
4 large eggs |
1 6-ounce bag fresh baby spinach |
1/3 cup grated pecorino romano cheese |
Directions:
1. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
2. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
3. Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.
4. Per serving: calories, 521; total fat, 14 g; saturated fat, 4 g; cholesterol, 219 mg; fiber, 8 g Nutritional analysis provided by Bon Appétit
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