Recipe: Bacon and Egg Spaghetti

If you ever have one of those days when you get home late and realise the meat you took out to make beef stroganoff is actually for stews and will need hours to cook which you don't have considering it's already 8.30pm and your still in your work clothes and dying for a hot shower ....

That's when you whip up this little recipe in less than 30 minutes all you need is bacon and eggs in the fridge and fresh parsley in the garden and you'll be eating this quick and tasty dinner

Bacon and Egg Spaghetti

(Serves 2 - see Taste for the full recipe)

150g spaghetti

2 tbs white vinegar
2 eggs
4 bacon rashers, finely chopped
1/3 cup extra virgin olive oil
1 long red chilli, seeded, finely chopped
1/4 cup coarsely chopped flat-leaf parsley
1/2 cup finely grated parmesan

Cook the pasta in a large saucepan of salted boiling water and drain well.

Meanwhile boil water and vinegar in small saucepan and poach the eggs 1-2 minutes, remove, cover loosely with foil to keep warm and set aside.

Heat a large frying pan over medium heat. Add the bacon and cook for 2-3 minutes or until crisp. Remove from heat. Add the oil and chilli and stir to combine. Add the pasta, parsley and parmesan and gently toss to combine.

Divide the pasta among serving bowls and top with freshly cracked pepper and extra parmesan. Top with a poached egg and serve.

[Image via Taste]