Can I get a woot-woot for Bacon Month, friends? I am so excited to be a part of this month-long celebration of bacony goodness!
First up in my bacon delish recipes for the month is my Bacon & Egg Angel Hair Pasta. Now this is truly breakfast for dinner elevated to a whole 'nother level, my friends. ;)
I was originally inspired to make this dish when flipping through the March 2013 issue of Better Homes & Gardens and came across a recipe for their Bacon & Egg Spaghetti. I made a few tweaks of my own to it- nothing too major though.
I created the recipe to serve just two, but like many of my recipes this one could easily be doubled or tripled if needed. :)
Bacon & Egg Angel Hair Pasta
Prep Time: 10 minutes
Cook Time: 40 minutes total
Ingredients (2 servings)
- 2 thick slices of Italian or French bread (day old is fine), cubed
- 1 1/2 tbsp + 1 tbsp olive oil
- 1/4 cup grated Parmesan
- 4 slices of bacon, crisped ( I like to bake my at 425 for 15-20 minutes on a rimmed baking sheet.)
- 2 cloves of garlic, minced
- 4 oz of dry angel hair pasta (be sure to reserve a 1/2 cup of the pasta water after cooking and before draining the pasta)
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 eggs
- More Parmesan & fresh parsley for topping the pasta
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, toss the bread cubes with the 1 1/2 tbsp of olive oil and grated Parmesan. Spread evenly on the prepared baking sheet. Bake for about 10 minutes or until golden brown, stirring once halfway through.
Cook your bacon according to your preference. Set aside.
Prepare your pasta according to the box directions. When done cooking, reserve 1/2 cup of the pasta water before draining the pasta in a colander. Set aside.
In the same saucepan you cooked the pasta in, heat the 2 tbsp butter and 1 tbsp of olive oil. Once the butter is melted, add in the garlic, salt, and crushed red pepper. Saute for 1-2 minutes and then remove from the heat. Add in the pasta and the reserved pasta water and toss well.
In a medium skillet, heat a little of the bacon drippings or spray with cooking spray. Once the pan is hot, crack in your two eggs. Cook to your preference. I cooked mine to over medium. You do want some runny yolk as this will mix with your pasta and make the entire dish more creamy and rich.
Divide the prepared pasta onto two plates, and then top with the bacon, croutons, and a fried egg on each plate. Sprinkle with additional Parmesan cheese and some chopped fresh parsley, if you desire.
Season with salt and pepper to taste.
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Just how gorgeous is this dish? Almost too gorgeous to eat, right?
Nahhhhhhh... ;) Who are we kidding?? I practically licked my plate!