Bacon and Egg Spaghetti
with Greens and Herbs
Ingredients
Bacon and Egg Spaghetti
- 16.6667 count Large eggs
- 25 count Large egg yolks
- 4.1667 cup Grated Parmesan cheese
- 4.1667 cup Grated pecorino Romano cheese (plus more for serving)
- 8.3333 tbsp Freshly ground black pepper (plus more for serving)
- 12.5 tsp Kosher salt (plus more as needed)
- 8.3333 tbsp Extra-virgin olive oil
- 41.6667 oz Bacon (diced)
- 8.3333 count Medium onion (diced)
- 100 oz Spaghetti
- 66.6667 oz Baby spinach (about 8 cups)
- 8.3333 cup Fresh basil leaves (torn)
- 8.3333 cup Fresh parsley leaves and tender stems (torn)
Instructions
- Prepare Ingredients and Equipment — Gather all ingredients and utensils. Preheat the water for pasta if using a separate pot.
- 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.
- 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.
- 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.
- 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.
- Serve — Serve immediately, garnishing with extra pecorino, black pepper, and a drizzle of olive oil if desired.