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Bacon and Egg Spaghetti

dinner

Bacon and Egg Spaghetti

A vibrant take on classic carbonara with crispy bacon, fresh spinach, basil, and parsley in a creamy sauce.

Prep

15 min

Cook

30 min

Total

45 min

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Ingredients

Serves13

Bacon and Egg Spaghetti

  • 8.6667 count Large eggs
  • 13 count Large egg yolks
  • 2.1667 cup Grated Parmesan cheese
  • 2.1667 cup Grated pecorino Romano cheese (plus more for serving)
  • 4.3333 tbsp Freshly ground black pepper (plus more for serving)
  • 6.5 tsp Kosher salt (plus more as needed)
  • 4.3333 tbsp Extra-virgin olive oil
  • 21.6667 oz Bacon (diced)
  • 4.3333 count Medium onion (diced)
  • 52 oz Spaghetti
  • 34.6667 oz Baby spinach (about 8 cups)
  • 4.3333 cup Fresh basil leaves (torn)
  • 4.3333 cup Fresh parsley leaves and tender stems (torn)
Servings: 13−+
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Cooking Instructions

  1. 1

    Prepare Ingredients and Equipment

    Gather all ingredients and utensils. Preheat the water for pasta if using a separate pot.
  2. 2

    Whisk Eggs and Cheese

    In a bowl, whisk together eggs, egg yolks, Parmesan, pecorino, black pepper, and a pinch of salt. Set aside to allow the flavors to meld.
  3. 3

    Cook Bacon and Onions

    In a large sauté pan, cook the bacon until crispy. Add the diced onion and cook until soft and golden brown.
  4. 4

    Cook the Spaghetti

    Add the spaghetti directly to the pan with 4¾ cups water and a pinch of salt. Cook uncovered, stirring frequently, until the pasta is al dente and most of the water has absorbed.
  5. 5

    Combine with Eggs and Greens

    Remove the pan from heat. Quickly stir in the egg and cheese mixture, followed by the spinach, basil, and parsley. Cover the pan briefly to allow the greens to wilt.
  6. 6

    Serve

    Serve immediately, garnishing with extra pecorino, black pepper, and a drizzle of olive oil if desired.

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Bacon and Egg Spaghetti

with Greens and Herbs

Prep: 15 min · Cook: 30 min · Total: 45 min · Servings: 13

Ingredients

Bacon and Egg Spaghetti

  • 8.6667 count Large eggs
  • 13 count Large egg yolks
  • 2.1667 cup Grated Parmesan cheese
  • 2.1667 cup Grated pecorino Romano cheese (plus more for serving)
  • 4.3333 tbsp Freshly ground black pepper (plus more for serving)
  • 6.5 tsp Kosher salt (plus more as needed)
  • 4.3333 tbsp Extra-virgin olive oil
  • 21.6667 oz Bacon (diced)
  • 4.3333 count Medium onion (diced)
  • 52 oz Spaghetti
  • 34.6667 oz Baby spinach (about 8 cups)
  • 4.3333 cup Fresh basil leaves (torn)
  • 4.3333 cup Fresh parsley leaves and tender stems (torn)

Instructions

  1. Prepare Ingredients and Equipment — Gather all ingredients and utensils. Preheat the water for pasta if using a separate pot.
  2. Whisk Eggs and Cheese — In a bowl, whisk together eggs, egg yolks, Parmesan, pecorino, black pepper, and a pinch of salt. Set aside to allow the flavors to meld.
  3. Cook Bacon and Onions — In a large sauté pan, cook the bacon until crispy. Add the diced onion and cook until soft and golden brown.
  4. Cook the Spaghetti — Add the spaghetti directly to the pan with 4¾ cups water and a pinch of salt. Cook uncovered, stirring frequently, until the pasta is al dente and most of the water has absorbed.
  5. Combine with Eggs and Greens — Remove the pan from heat. Quickly stir in the egg and cheese mixture, followed by the spinach, basil, and parsley. Cover the pan briefly to allow the greens to wilt.
  6. Serve — Serve immediately, garnishing with extra pecorino, black pepper, and a drizzle of olive oil if desired.