| |
| |
| 3 |
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bacon slices, chopped |
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| 4 tsp |
|
olive oil, divided |
|
| 4 |
|
medium onions, thinly sliced |
|
| 1/2 tsp |
|
dried crushed red pepper |
|
| 8 oz |
|
spaghetti or linguine |
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| 4 |
|
large eggs |
|
| 1 |
|
6-ounce bag fresh baby spinach |
|
| 1/3 cup |
|
grated pecorino Romano cheese |
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|
|
| |
| 1 |
Saute bacon in large skillet over medium heat until crisp. Transfer to paper towels. |
| 2 |
Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; saute until deep golden brown, about 20 minutes. |
| 3 |
Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm. |
| 4 |
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm. |
| 5 |
Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 3 minutes. |
| 6 |
Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve. |
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| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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