Creamy bacon spaghetti with poached eggs pasta

» Creamy bacon spaghetti with poached eggs pasta
Creamy bacon spaghetti with poached eggs pasta


  • 400g dried thin spaghetti pasta
  • 4 fresh eggs
  • 2 tablespoons white vinegar
  • 3 shallots, ends trimmed, thinly sliced
  • Meat, cut into thin strips
  • 250ml (1 cup) thickened cream
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped fresh continental parsley


1 - Prepare pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Return to Skillet.

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 Skillet  over medium-high heat. Add the meat and cook, moving, for 4-5 minutes or until golden . Then add the garlic and cook, moving, for 30 seconds or until aromatic. Add cream. Fetch to the boil. Leave it for 2-3 minutes or until the sauce thickens.Take  from heat and move in the shallot and parsley.

4 - Take the cream combine to the pasta and toss until well combined. Separate the pasta among serving bowls. Put the poached eggs in top after then serve.

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