| | Creamy bacon spaghetti with poached eggs
Creamy bacon spaghetti with poached eggs
Creamy bacon spaghetti with poached eggs 4.3-5 9
  • Calories: 2970 kj
  • Fat: 34g
  • Carbohydrates: 10g

How to Make:

  1. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to the pan.
  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. 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. 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.
Time for preparing:
25 min.


  • 400g spaghetti
  • 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
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