Spaghetti with Bacon, Eggs and Swiss Chard
Ingredients
- 12 oz. spaghetti
- 1 small bunch swiss chard, stems discarded and leaves cut into 1' strips
- 8 slices of bacon
- 1 tsp olive oil
- 1/2 cup grated parmesan, plus more for serving
- kosher salt and pepper
Instructions
- Cook pasta according to package directions, adding the chard during the last 3 minutes of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and chard and return them to the pot. Cook the bacon in a large nonstick skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper lined plate. Break into pieces when cool. Wipe out the skillet and heat the oil over medium heat. Crack the eggs into the skillet and cook to desired doneness. 3-4 minutes for runny yolks. Toss the pasta and chard with the reserved pasta water, parmesan, 1/2 tsp salt and 1/4 pepper; fold in bacon. Divide among bowls and top with the eggs. Season the eggs with salt and pepper and sprinkle with additional parmesan if desired
- Recipe Type : Entrees
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