So, this whole mom of the year thing. Can we talk about it for a minute? Since it’s finally March, that means that any day we’ll start seeing advertisements and commercials for Mother’s Day (it’s May 12 for those who need to plan way in advance).
Will the panel of judges take into consideration the fact that Dudette goes to school every day fully dressed, hair brushed, with shoes on? Will they notice that her homework’s always done on time and pretty neatly at that?
While they’re tallying their votes, will they give me credit for the fact that my girl thinks the ‘S-word’ is ‘stupid’? And that she doesn’t allow anyone to use that word, or idiot or dumb for that matter, around her?
Is there any chance that these judges will ignore the fact that Dudette had Rice Krispies for breakfast. Or that Hubby had toast with butter. And that I had Bacon & Egg Spaghetti?
I didn’t think so.
Another good name for this dish would have been deconstructed spaghetti carbonara. Aside from the toasted bread and garlic, all the components are there.
The directions are straightforward and not difficult, but there will be a bit of clean up after eating. Food processor bowl, baking dish, pasta pot and a large skillet will all be waiting in the sink.
Since Hubby and Dudette were unfortunately at work and school respectively, I had to taste test this all by my lonesome. In the same way spaghetti carbonara is amazing, so is this, with an added yumminess from crunchy toast and savory garlic.
I think eggs and pasta belong together. I love how the yolk coats the strands and gives it such a creamy, wonderful texture. Add the salty bacon and crunchy toast and I’m in heaven.
What I’d Do Different Next Time
I found the somewhat crunchy bottom of the fried egg tasty but tough to cut through. I’d poach it instead to give me more creaminess and less fat in my meal.
- 1 slice white or whole grain bread, torn into pieces
- ⅓ cup grated Parmesan cheese
- 2½ tablespoons extra-virgin olive oil
- 8 ounces dried spaghetti
- 6 slices bacon
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 4 eggs
- Snipped fresh chives (optional)
- grated Parmesan cheese (optional)
- cracked black pepper (optional)
- Preheat oven to 350 degrees F. In a food processor combine bread, 1 Tbsp. Parmesan, and 1½ 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.
- In a large pot cook pasta according to package directions. Drain; set aside. Reserve ¾ cup pasta water.
- 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.
- 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.
- 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.
- Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs. Sprinkle with chives, Parmesan cheese, and pepper, if desired.