Bacon and Egg Spaghetti

Makes 4 servings

Don't skip cooking the eggs in the reserved bacon drippings. Not only does this simple step boost the flavor factor, it means there's one less pan to clean.

Ingredients

• 1 slice white or whole grain bread, torn into pieces
• 1/3 cup grated Parmesan cheese
• 2 1/2 tablespoons extra-virgin olive oil
• 8 ounces dried spaghetti
• 6 slices bacon
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 4 eggs
• Snipped fresh chives (optional)
• grated Parmesan cheese (optional)
• cracked black pepper (optional)

Directions

1. Preheat oven to 350° F (175° C). In a food processor combine bread, 1 Tbsp. Parmesan, and 1 1/2 tsp. olive oil. Cover and process until coarse crumbs form. Spread in a 15x10x1-inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
2. In a large pot cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
3. Meanwhile in a large skillet, cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm reserving 1 to 2 Tbsp. of the drippings in the skillet.
4. In the same large pot used for the pasta cook garlic in remaining 2 Tbsp. oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta and remaining Parmesan to saucepan. Add enough reserved pasta water to desired consistency; toss to coat.
5. In the large skillet heat bacon drippings over medium heat. Break eggs into the skillet. Reduce heat to low; cook eggs for 3 to 4 minutes or until desired doneness.
6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs. Sprinkle with chives, Parmesan cheese, and pepper, if desired.