Wouldn't Expect It To Be Good - But It Was!

I tried a new recipe on my guys this week.  I will confess I was given this recipe several weeks ago by a friend and was apprehensive about giving it a try.  She had found it in a magazine and had not yet tried it (although we both thought it sounded like it would be good)  I was not sure my guys would go for spaghetti and breakfast foods for supper.

Long about Tuesday I was thinking what could I make for supper that would be different and this recipe just kept popping into my mind.  I gathered my courage and decided if the guys did not like it - well there was always leftovers in the fridge.

Surprisingly it ended up being very delicious and the guys ate every bite.  It is one I will be adding to my supper rotation.

I will give you the recipe I was given and will share how I will change it up for next time.

BACON AND EGG SPAGHETTI

1 slice while or whole grain brad, torn into pieces
1/3 cup grated Parmesan cheese
2 1/2 Tbsp extra-virgin olive oil
8 ounces dried spaghetti
6 slice bacon
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper (optional)
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 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.

I will omit this step entirely when I make it again.  I found this mixture to be a bit salty and didn't add anything to the overall flavor of the dish.  

In a large pot cook pasta according to package directions.  Drain; set aside.  Reserve 3/4 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 (I omitted 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.  (I opted to just scramble the eggs).

Divide spaghetti among 4 plates.  Top with bacon and toasted bread crumbs.  Serve with eggs.  Sprinke with chives, Parmesan cheese, and pepper if desired.

When I make this recipe again I will omit the first step of the crumb mix for sure.  I used Kraft grated parmesan cheese and next time I will use real shredded Parmesan cheese.  My plate will have the spaghetti, topped with bacon, shredded Parmesan and chopped fresh basil.  I will again serve with scrambled eggs.

I encourage you to take this recipe and make it to your taste.