Bacon Lover's Spaghetti breakfast

By tide and thyme
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Serving 5 Regular
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500 g  Spaghetti pasta

2   Eggs

1/3 c  Fresh cream

3/4 c  Parmesan cheese

340 g  Bacon

1/2   Small onion

5   Cherry tomatoes, quartered

2 cloves   Garlic, crushed

1/3 c  White wine

1 bunch   Parsley, finely chopped

1/2 tsp  Salt

1/2 tsp  Black pepper

2 c  Baby spinach
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Step 1

Whisk together the eggs, cream and Parmesan in a bowl.

Fresh cream
Parmesan cheese
Step 2

In a large non-stick pan, fry the bacon until crispy and set aside on a paper towel lined plate to drain.

Step 3

Remove all but one tablespoon of the bacon grease from the pan, add the onioncherry tomatoes and garlic and sauté over medium-high heat for 3 minutes.

Cherry tomatoes, quartered
Small onion
Garlic, crushed
Step 4

Deglaze the pan with the white wine, then stir in the parsley, salt and pepper.

White wine
Parsley, finely chopped
Black pepper
Step 5

Cook the spaghetti according to packet instructions, until al dente. Drain the pasta and reserve 1/2 cup of the pasta water. While still warm, add to the onions and tomatoes to the spaghetti.

Spaghetti pasta
Step 6

Add the baby spinach. Pour cream mixture into the spaghetti, and toss over low heat for 1 to 2 minutes using tongs.

Baby spinach
Step 7

If the pasta seems a little dry, add a splash of the reserved cooking water from the pasta. Serve in small bowls, topped with fried bacon and additional Parmesan.

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